The Cunning Whisk

Ingredients:

• 1 box. classic white cake mix
• 4 lg. eggs
• 1/3 c. cook & serve butterscotch pudding mix
• 3/4 c. orange juice, no pulp
• 1 dash salt
• 3 c. light brown sugar
• 1 1/2 c. heavy cream
• 6 Tbsp. butter, salted

Directions:

Preheat oven to 350F. Grease and flour two 9″ round pans.

Blend together cake mix, juice and pudding mix. In a separate bowl, carefully beat eggs and salt until an even lemon yellow color. Mix eggs into batter. Evenly divide mixture between cake pans. Bake for about 24 minutes.

After the cakes are cooled:  Mix brown sugar and cream together. Cook without stirring in a saucepan over medium-high heat until candy mixture reaches 238F. Remove from heat and cool until mixture reaches 140F. Cut butter into pieces over the top of the caramel and beat with an electric mixer on medium to medium-high. When caramel lightens in color and holds its shape — about 5 minutes — it is ready. Immediately use to frost the cake.

Served best soon after completion. Also, oddly enough, try grinding a tiny bit of sea salt over a slice.

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Ingredients:

• 2 pkg. Martha White Apple Cinnamon muffin mix
• 1 c. milk
• 1/2 tsp. Apple Pie Spice
• 1.5 c. Kraft Caramel Bits
• 1 Tbsp. water
• 12 miniature popsicle (craft) sticks

Directions:
Preheat oven to 425°F. stir together spice, mix, 1/2 cup caramel bits and milk until moistened. Line and fill twelve muffin cups and bake for 12 – 15 minutes. Remove from oven and allow to cool. Heat up caramel bits and water, stirring constantly until a smooth mixture develops. Spoon caramel over cooled muffin tops and insert craft stick in center.

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