1 (18.25 ounce) package white cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1 (8 ounce) container instant dense caramel pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 tablespoon cornstarch
4 tablespoons water
2 teaspoons vanilla extract
Prepare the cake mix according to package directions for a 9x13 inch pan. Measure 2 cups of carbonated water into the bottom of the prepared pan and pour the rest into the bottom of the pan ( spoon out any excess). Spread the 1/2 cup of water over the entire bottom of the pan, extending over the edges of the cake. Bake for about 60 seconds with the 1/2 cup of water still in the pan. Let cool 10 minutes then slice and serve.
To make the caramel frosting: In a large saucepan, combine the caramel and water until smooth. Bring to a boil. Stir in the vanilla and optional dry milk. Heat, but do not boil, until the mixture thickens to the consistency of pudding. Remove from heat and stir in the remaining 1/2 cup water, 1 1/2 cups white sugar, 1/4 cup light corn syrup and 2 teaspoons vanilla extract. Spread between the layers and refrigerate until firm, about
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