While grocery shopping with my son, we sopped in the baked goods aisle to pic up some chocolate chips, walnuts and toffee. He loves to shop and saw a cake mix for apple caramel cake cake. Being a true lover of both ingredients he of course had to have it. Also while shopping I picked up a large variety of ice cream toppings of his choice lol to include hot caramel topping. Upon returning home I decided to go ahead and make him his cake, however when i opened the caramel packet that came with the cake, it smelled and tasted a whole lot like butterscotch. Which btw he hates. So I pulled out the hot caramel topping, trashed the butterscotch tasting packet from the cake and proceeded to make these. They didnt last long on the serving dish, once drizzeled with more caramel and topped with a decadent homemade whipped cream frosting.
1Prepare cake mix according to box. Add cinnamon and mix in.
2Pour cake mix into pan sprayed with non stick cooking spray (I used my amazing brownie pan but you can use a regular cake pan)
3Open jar of caramel topping and spoon a teaspoon randomly throughout cake mix. (i used my brownie pan divider to put a teaspoon into each section then removed the divider for the next step)
4Swirl the caramel thru cake using a butter knife.
5Bake in 350 degree oven according to directions on box. Testing 5 minutes before called for time to check for doneness. (toothpick comes out clean and cake is springy not jiggly)
6Allow to cool completely and then cut into desired size pieces. (i removed my divider and transferred slices to another plate)
7Warm remaining caramel topping in microwave till pourable but still thick. and drizzle over top of each cake slice
8Now add a nice dollop of whipped cream frosting to each cake.
9Watch them disappear
10Frosting: Sprinkle unflavored gelatin over 3 tablespoons of water in a glass bowl or measuring cup. Let sit until geleatin softens up. Now microwave on HIGH for about 10 seconds and then stir until the gelatin dissolves completely. Allow toc cool for 2 to 3 minutes. Gelatin has to be in a liquid form and not warm. Beat cream in a large mixing bowl at high speed until soft peaks begin to form. Add confectioners sugar to this and whip until you see peaks holding their shape in the bowl. Add the cooled gelatin slowly and in a steady stream while beating the mixture. Now add vanilla and beat till stiff peaks. Refrigerate until ready to use.