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Caramel Apple Cake
1 pkg yellow cake mix
1 pkg instant vanilla pudding
1 cup water
4 eggs
1/3 cup oil
1/4 cup milk
3 Granny Smith apples (1 lb.), peeled, coarsely chopped
20 caramels
3 tbs milk
Heat oven to 350ºF.
Beat first 6 ingredients in large bowl with mixer until blended. Stir in apples. Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
Bake 50 min to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 15 min. Loosen cake from sides of pan. Invert onto wire rack. Gently remove pan. Cool cake completely. Transfer to plate.
Microwave caramels and milk in microwaveable bowl on high 1-1/2 min or until caramels are completely melted and sauce is smooth, stirring every 30 sec. Cool 10 min or until slightly thickened. Drizzle over cake just before serving. Serves 16
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