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Truffles..
Taffy Apple Cake
1 1/2 cups butter, softened
4 1/2 cups sifted powdered sugar
1 tablespoon vanilla extract
6 eggs
3 1/4 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon allspice
16 soft caramel candies
1 1/2 cups coarsely chopped apples, peeled
Vanilla ice cream (optional)
Caramel sauce (optional)
Preheat oven to 325*F (160*C). Grease and flour a 10-inch tube or bundt pan.
Unwrap and cut each caramel into 8 pieces.
In a large mixer bowl cream butter, powdered sugar and vanilla until light and fluffy. Add the eggs, one at a time, beating well Gradually add flour, cinnamon and allspice to egg mixture. Blend at low speed until thoroughly combined. Stir in caramel pieces and chopped apples.
Pour batter into the prepared pan. Bake for 70 to 80 minutes or until cake tester comes out clean. Cool upright in pan for 15 minutes before inverting onto a wire rack to cool completely. Serve cake warm or cool.
Serve with ice cream and caramel sauce, if desired.
Serves 12.
Taffy Apple Cake
1 box yellow cake mix (no pudding)
5 apples, sliced as for a pie
1 cup pecans, chopped
1 can sweetened condensed milk
1/2 cup (1 stick) butter or margarine
Grease a 9 x 13-inch pan. Spread 2 cups of dry cake mix in pan. Add the apples; cover with remaining cake mix. Sprinkle on nuts; drizzle milk over the top. Dot mixture with butter. Bake at 325 degrees F for 40 to 50 minutes.
Serve with ice cream.
Truffles