Caramel Fudge Cake
Caramel Fudge Cake recipe
Yield
16 servingsPrep
15 minCook
45 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 18 | ounces |
cake mix
chocolate |
|
| 14 | ounces |
caramels (candy squares)
unwrapped |
|
| ½ | cup |
butter
|
|
| 14 | ounces |
milk, sweetened condensed
not evaporated |
|
| 1 | cup |
nuts
coarsely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 520.2 | ml/g |
cake mix
chocolate |
|
| 404.6 | ml/g |
caramels (candy squares)
unwrapped |
|
| 118 | ml |
butter
|
|
| 404.6 | ml/g |
milk, sweetened condensed
not evaporated |
|
| 237 | ml |
nuts
coarsely chopped |
|
Directions
Preheat oven to 350℉ (180℃).
Prepare cake mix as directed on box and pour 2 cups of the batter into a greased (and floured) 13 inch x 9 inch baking pan and bake for 15 min.
Meanwhile, in a heavy sauce pan, over low heat, melt the caramel candys and butter with the milk stirring until smooth, then spread evenly over the cake.
Spread remaining cake mix over the caramel mix, top with the nuts.
Return to the oven for 30 to 35 minutes or until the cake springs back when lightly touched.
Cool and garnish as desired.
