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Chocolate-Caramel-Nut Cake

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  • Prep 15 min
  • Total 2 hr 57 min
  • Servings 16
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Caramel topping and nuts smother a rich chocolate cake. It's simply phat!
Created Oct 19, 2010
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Ingredients

  • 1 pkg Betty Crocker* SuperMoist* Chocolate Fudge Cake Mix
  • 1 pkg (4-serving size) chocolate instant pudding and pie filling mix
  • 1 cup (250 mL) water
  • 1/2 cup (125 mL) butter or margarine, softened
  • 4 eggs
  • 1 cup (250 mL) semisweet chocolate chips
  • 1/3 cup (75 mL) caramel topping
  • 2 tbsp (25 mL) chopped nuts

Steps

  •  
    1
    Heat oven to 350ºF (325ºF for bundt, dark or nonstick pan). Grease and flour 12-cup fluted tube cake pan or 10x4-inch angel food (tube cake) pan, or spray with baking spray with flour.
  •  
    2
    In large bowl, beat cake mix, pudding mix, water, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in chocolate chips. Pour into pan.
  •  
    3
    Bake 50 to 55 minutes or until toothpick inserted in centre comes out clean. Cool 15 minutes in pan. Remove from pan to plate. Cool 10 minutes. Prick top of warm cake several times with fork; spread caramel topping over top of cake. Sprinkle with nuts. Cool completely, about 1 hour. Store covered.

Expert Tips

  • Tip 1
    Special Touch: Can't get enough of the good stuff? Pass bowls of caramel topping and extra chopped nuts for an extra-rich hit!
  • Tip 2
    Variation: Be adventurous! Drizzle chocolate topping as well as caramel topping over the cake!

Nutrition Information

No nutrition information available for this recipe
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