La Rocca Caramel Crunch Cake Recipes

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CARAMEL CRUNCH CAKE



Caramel Crunch Cake image

I received this recipe from my sister-in-law, and I love how the cake comes together with a convenient mix, water and egg whites. Crushed candy bars make a fun addition to the moist treat. -Heather Dollins of Poplar Bluff, Missouri

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 18 servings.

Number Of Ingredients 7

1 package devil's food cake mix (regular size)
1-1/3 cups water
5 large egg whites
1 can (14 ounces) fat-free sweetened condensed milk
1/2 cup fat-free caramel ice cream topping
5 fun-size Butterfinger candy bars, crushed
1 carton (8 ounces) frozen fat-free whipped topping, thawed

Steps:

  • In a large bowl, combine the cake mix, water and egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a 13x9-in. baking pan coated with cooking spray. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , With a meat fork or wooden skewer, poke holes about 2 in. apart into cake. Slowly pour condensed milk and caramel topping over cake; sprinkle with two-thirds of the crushed candy bars. Spread with whipped topping; sprinkle with remaining candy bars. Refrigerate until serving.

Nutrition Facts : Calories 250 calories, Fat 4g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 290mg sodium, Carbohydrate 47g carbohydrate (31g sugars, Fiber 1g fiber), Protein 5g protein.

CARAMEL CRUNCH CAKE



Caramel Crunch Cake image

Make and share this Caramel Crunch Cake recipe from Food.com.

Provided by Molly53

Categories     Dessert

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 17

1 1/4 cups cake flour
3/4 cup sugar
1/2 cup egg yolk
1/4 cup water
1 tablespoon lemon juice
1 teaspoon vanilla
1 cup egg white
1 teaspoon cream of tartar
1 teaspoon salt
3/4 cup sugar
1 1/2 cups sugar
1/4 cup brewed coffee
1/4 cup Karo light corn syrup (golden syrup may be used)
3 teaspoons sieved baking soda
2 cups whipping cream
2 tablespoons sugar
2 teaspoons vanilla

Steps:

  • Preheat oven to 350F.
  • Mix cake flour and sugar together; add egg yolks, water, lemon juice and vanilla and beat until smooth.
  • In a large bowl beat egg whites, cream of tartar and salt until a fine foam forms through.
  • Gradually add sugar and continue beating until meringue is firm and stands in peaks.
  • Fold batter gently into meringue until just blended; do not stir.
  • Gently spoon batter into ungreased tube pan.
  • Cut through batter with a knife to break up bubbles and level mixture.
  • Bake in preheated oven for 50-55 minutes or until top springs back when touched.
  • Remove from oven; immediately turn over and place tube over neck of funnel or bottle to cool.
  • Let stand until cool, then loosen with spatula and place on plate.
  • Split cake into four layers.
  • While cake is baking, combine sugar, coffee and syrup in a deep saucepan; stir and bring to a boil and cook until hard crack stage or 310 degrees on a candy thermometer.
  • Remove from heat and immediately add soda and stir vigorously just until topping thickens and pulls away from sides of pan.
  • Immediately pour into ungreased shallow metal pan.
  • Do not stir or spread; let cool without moving.
  • Knock out of pan and crush into coarse crumbs between sheets of waxed paper with rolling pin.
  • Whip cream, sugar and vanilla until stiff.
  • Spread half of cream between layers and remainder on top and sides.
  • Refrigerate until ready to serve.
  • Just before serving, cover cake with crushed caramel candy.

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