Caramel Surprise Cake

1 box white cake mix
Water, butter and egg whites called for on cake mix box
3/4 cup caramel topping
1 container chocolate frosting
2 small red apples, cut into total of 12 wedges
2 tablespoons orange juice
1/4 cup caramel topping
1/4 cup chopped nuts, if desired

Heat oven to 350 degrees (325 degrees for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan; cool 15 minutes.

Poke holes halfway into cake every 2 inches, using handle of wooden spoon; evenly pour 3/4 cup caramel topping over holes. Cool completely, about 1 hour. Spread frosting evenly over cake.

Dip cut edges of apple wedges into orange juice to prevent browning; slightly pat dry. Dip uncut edges into 1/4 cup caramel topping; roll in nuts. Cover and refrigerate.

Just before serving, place an apple wedge on each serving of cake. Store cake loosely covered; cover and refrigerate any remaining apple wedges. Makes 12 servings