Caramel - Walnut Cake – a delicious recipe with yellow cake, walnut halves, light brown sugar, sugar, light corn syrup, light cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Make cake as package label directs for 2 (8 or 9 inch) layers. Cool completely on wire racks.
2
2. Make caramel frosting: in medium saucepan, combine brown sugar, granulated sugar, corn syrup, and cream.
3
3. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to boiling; boil, without stirring, to 236 degrees on candy thermometer, or until a little ball dropped in cold water forms a soft ball.
4
4. Remove from heat. Add butter, but do not stir. Cool to 110 degrees on candy thermometer, or until bottom of pan feels lukewarm.
5
5. Add vanilla. With wooden spoon, beat until frosting is creamy and barely holds its shape. Set pan in pan of hot water.
6
6. Put cake layers together with some of the frosting, then frost top and sides of cake. Decorate with walnut halves. Makes (8 or 9 inch) 2 layer cake.
930
kcal
Calories
33
g
Fat
161
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 package yellow cake mix, walnut halves, 2 cups light brown sugar firmly packed, 1 cup granulated sugar, and more.
Yes, Caramel - Walnut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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