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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

French Vanilla Carmel Pound Cake Recipe

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This recipe for French Vanilla Carmel Pound Cake is from Marilyn's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg. (2-layer size) yellow cake mix

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1/2 cup MAXWELL HOUSE INTERNATIONAL French Vanilla

4 eggs

3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

1/2 cup oil

1/4 cup water

18 KRAFT Caramel
2 tsp. wate
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1/2 cup powdered sugar

3 Tbsp. milk

1/2 tsp. vanilla

1/4 cup chopped PLANTERS Walnuts, toasted
Directions:
Directions:
Heat oven to 350°F

Beat first 7 ingredients in large bowl with mixer until blended.

Remove 1/2 cup batter; place in small bowl.

Pour remaining batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan.

Microwave caramels and 2 tsp. water in microwaveable bowl on HIGH 30 sec.; stir. Continue microwaving until caramels are completely melted, stirring every 10 sec.

Add to reserved cake batter; mix well.

Drop by spoonfuls over batter in pan; swirl gently with knife.

Bake 1 hour or until toothpick inserted near center comes out clean.

Cool cake in pan 10 min.

Loosen cake from sides of pan with knife. Invert onto wire rack;

gently remove pan.

Cool cake completely.

 

 

 

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