1 Pkg. Betty Crocker Supermoist Carrot Cake
1 Cup Water
1/3 Cup Butter Or Margarine, Melted
3 Eggs
1 Jar {16-17.5 Oz.} Caramel Or Butterscotch Topping
1 Tub Frosting

Heat Oven To 350 Degrees. Grease 13x9x2 Pan. Beat Cake Mix, Water, Butter And Eggs In Large Bowl With Electric Mixer On Low Speed 30 Seconds. Beat On Medium Speed 2 Minutes. Pour Into Pan. Bake 27-33 Minutes Or Until Toothpick Comes Out Clean. Cool 15 Minutes. Poke Top Of Warm Cake Every 1/2 Inch With Handle Of Wooden Spoon, Wiping Handle Occasionally To Reduce Sticking. Reserve 1/2 Cup Caramel Topping. Drizzle Remaining Caramel Topping Evenly Over Top Of Cake; Let Stand About 15 Minutes Or Until Topping Has Been Absorbed Into Cake. Cover And Refrigerate 2 Hours Or Until Chilled. Frost Cake With Frosting, Drizzle With Remaining Caramel Topping.
**THE RECIPE CALLS FOR 1 CUP WATER, BUT I USUALLY USE WHOLE MILK, OR VANILLA SOY MILK**

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I love my kiddos....KILEIGH AKAYLAH AND GAGE REED...