Caramel-carrot Poke Cake

Total Time: 2 hrs 35 mins Preparation Time: 2 hrs Cook Time: 35 mins

Ingredients

• Servings: 15
• 1 (18 ounce) package betty crocker supermoist carrot cake mix
• 1 cup water
• 1/3 cup butter or 1/3 cup margarine, melted
• 3 eggs
• 1 (16 -17 1/2 ounce) jar caramels or 1 (16 -17 1/2 ounce) jar butterscotch topping
• 1 (16 ounce) container betty crocker rich & creamy vanilla ready-to-spread frosting

Recipe

• 1 heat oven to 350°. grease bottom only of rectangular pan, 13x9x2 inches, with shortening or spray bottom with cooking spray.
• 2 beat cake mix, water, butter and eggs in large bowl with electric mixer on low speed 30 seconds. beat on medium speed 2 minutes. pour into pan.
• 3 bake 27 to 33 minutes or until toothpick inserted in center comes out clean. cool 15 minutes. poke top of warm cake every 1/2 inch with handle of wooden spoon, wiping handle occasionally to reduce sticking. reserve 1/2 cup caramel topping. drizzle remaining caramel topping evenly over top of cake; let stand about 15 minutes or until caramel topping has been absorbed into cake. run knife around side of pan to loosen cake. cover and refrigerate about 2 hours or until chilled.
• 4 set aside 2 tablespoons of the reserved 1/2 cup caramel topping. stir remaining topping into frosting; spread over top of cake. drizzle with reserved 2 tablespoons caramel topping. store covered in refrigerator.