Divine Desserts Winner

Who would believe it? The secret ingredient in this cake is a can of Campbell's Cheddar Cheese soup. I found this recipe in the latest issue of Cooking with Paula Deen (November/December 2009). I made it for our office manager's birthday (Happy Birthday Nancy! You're the best!) and it was amazing. I definitely suggest that you make it for your next function and bring a prize if anyone can guess the secret ingredient. (I bet you'll be taking home the prize because there won't be a winner. Ha!)

(note: It's not very complicated even though the directions look long.)
Caramel Apple Nut Pound Cake
Makes 1 (10 inch) fluted cake
by Linda Rizzo
Trevor, Wisconsin
• 1 cup peeled, cored, and diced Granny Smith apple (about 1 large)
• 1 cup chopped walnuts
• 3 1?4 cups all-purpose flour, divided
• 2 cups butter, softened
• 2 cups sugar
• 6 large eggs, at room temperature
• 2 teaspoons vanilla extract, divided
• 1 (3.4-ounce) package instant butterscotch-flavored pudding mix
• 1 (10.75-ounce) can Campbell’s® Cheddar cheese soup
• 1 teaspoon baking powder
• 1?2 cup butter
• 2 cups firmly packed dark brown sugar
• 2 tablespoons heavy whipping cream

Instructions
1. Preheat oven to 325°. Spray a 15-cup fluted pan with nonstick baking spray with flour.
2. In a medium bowl, combine apples, walnuts, and 1?4 cup flour.
3. In a large bowl, beat 2 cups butter and sugar at medium speed with an electric mixer until creamy. Reduce speed to low. Add eggs, one at a time, beating well after each addition. Increase speed to high, and add 1 teaspoon vanilla; beat for 2 to 3 minutes, or until mixture is fluffy. Reduce speed to low, and add pudding mix and soup; beat for 1 minute. Increase speed to medium, and beat for 1 minute longer.
4. In a medium bowl, sift remaining 3 cups flour and baking powder together. Gradually add to butter mixture, and beat until mixture is well combined, about 2 to 3 minutes. Fold in apple mixture.
5. Pour batter into prepared pan. Drop pan lightly on counter to release any air bubbles. Bake for 1 hour and 30 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove from pan, and cool completely on a wire rack. Place wire rack over a large piece of aluminum foil.