Bake a classic
dessert! Buttery rich and the caramel candy corn make this yellow cake
flavorful and delicious.
INGREDIENTS
1 Betty Crocker Super Moist Butter
Yellow Cake Mix
2/3 cup packed brown sugar
1 small bag of candy corn
¼ cup margarine (not butter, you need
the moisture)
DIRECTIONS
Preheat oven to 350°F.
In 9-inch square pan, melt butter in oven.
Sprinkle brown sugar evenly over melted butter.
Arrange candy corn over brown sugar.
In medium bowl, mix the cake batter according to the
directions on the box.
Pour batter over candy corn.
Bake 50 to 55 minutes or until toothpick inserted in
center comes out clean.
Immediately place heatproof serving plate upside down
over pan; turn plate and pan over.
Leave pan over cake a few minutes so brown sugar mixture
can drizzle over cake; remove pan.
Serve warm.
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