MOIST CARAMEL APPLE CAKE
1 pkg. (2-layer size) yellow cake mix
1 pkg. (4-serving size) Jell-O Vanilla or French Vanilla Flavor Instant Pudding & Pie
    Filling
1 cup water
4 eggs
1/3 cup vegetable oil
3 Granny Smith apples, peeled, coarsely chopped
20 Kraft Caramels, unwrapped
1/4 cup milk
Preheat oven to 350.  Grease and flour a 12-cup fluted bundt pan or a 10-in. tube pan.  Beat cake mix, dry pudding, water, eggs and oil in large bowl with electric mixer on low speed until blended.  Beat on high speed 2 minutes. Gently stir in apples.  Pour into prepared pan. 

Bake 50 minutes to 1 hour or until toothpick inserted in center comes out clean.  Cool 20 minutes; remove from pan.  Cool completely on wire rack.

Microwave caramels and milk in microwavable bowl on High 1-1/2 minutes stirring every 30 seconds until blended.  Cool 10 minutes until slightly thickened.  Drizzle over cake.
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