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Caramel Apple Layer Cake

  • 1 white cake mix (15-18 ounce)
  • 2 cups shredded apple (about 3 medium cooking apples)
  • 1/4 cup applesauce
  • 3 eggs
  • 1 teaspoon cinnamon
  • 1/3 cup oil

Preheat oven to 350°F. Empty cake mix into large mixing bowl. Peel and core apples. Fit SaladShooter® slicer/shredder with shredding cone; shred apples. Add shredded apples and remaining ingredients to cake mix. Mix ingredients on low speed for 30 seconds or until moistened. Mix on high speed for 2 minutes. Divide batter equally into three well-greased and lightly floured 8-inch round cake pans. Bake for 25-30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan. Remove from pan and cool completely on wire rack before topping.

Caramel Filling

  • 36 caramels
  • 1/2 cup whipping cream
  • 2 tablespoons water
  • 1/2 cup peanuts

Combine caramels, whipping cream, and water in top of double boiler (over simmering hot water), stirring constantly until caramels are melted and mixture is smooth. Remove from heat, but let mixture sit in double boiler for easier handling. Drizzle one-third of caramel filling evenly on bottom layer. Allow caramel filling to drizzle over the edges. Fit SaladShooter® with shredding cone and shred 1/3 of peanuts directly over the caramel topped cake. Position next layer and repeat process. Position final layer and top with caramel filling only. Allow caramel to cool before frosting.

Whipped Cream Topping

  • 3/4 cup heavy whipping cream
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract

Combine ingredients in chilled bowl. Mix on high until stiff peaks form. Frost top of cake just before serving. Garnish with remaining peanuts. For additional garnish, drizzle caramel sauce or place sliced apples over whipped cream.

HELPFUL HINT: For best results use a serrated knife or electric knife for cutting.

Click here for more information on Presto® SaladShooter® slicer/shredders

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