1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1 (11 ounce) package caramel corn
1/2 cup butter
2 cups packed brown sugar
1 teaspoon vanilla extract
1 (8 ounce) can evaporated milk
1 1/2 cups packed light brown sugar
1 egg
1/4 cup milk
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour and baking soda; set aside.
In a large bowl, cream together the cream cheese and white sugar until smooth. Mix in the caramel corn.
Beat in the butter, brown sugar, brown sugar, egg and milk. Stir into the creamed mixture until just blended. Pour into the prepared pan.
Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting.