Two Tone Caramel Pudding

Two Tone Caramel Pudding

You will need:

  • 600g pkt Betty Crocker® Super Moist Choc Swirl Cake Mix
  • 3/4 cup water
  • 1/3 cup vegetable oil
  • 3 eggs, lightly beaten
  • 1 cup brown sugar
  • 300ml thickened cream
  • 60g butter
45 Mins

Follow these basic steps

  1. Preheat oven for 10 minutes at 180°C/350°F (160°C fan-forced oven). Grease and line the base of 8 x 1 cup greased ovenproof dishes.
  2. Beat Cake Mix, water, oil and eggs in a large bowl with electric mixer on LOW speed for 30 seconds, then on MEDIUM speed for 2 minutes.
  3. Reserve 2 cups of the vanilla batter. Stir the Chocolate Ready-to-Spread Frosting into remaining batter. Spoon vanilla batter evenly into dishes and then top with chocolate batter. Bake for 25-30 minutes or until tops spring back when touched lightly in the centre. Remove from oven and invert onto individual serving plates.
  4. Meanwhile, make caramel sauce by combining all ingredients in a saucepan over medium heat. Cook, stirring often, until sauce comes to the boil. Reduce heat to medium-low. Simmer for 2 minutes. Serve drizzled over puddings.

* Australian Standard Measuring Cup used.