Chocolate-Caramel Nut Cake
Submitted by Broome
Semi-homemade chocolate cake with a gooey caramel, roasted peanut, and milk chocolate chip layer baked right into the center. Starts with a box mix and six ingredients. Tastes like a giant chocolate turtle bar in cake form.
YIELD
1 cakePREP
20 minCOOK
35 minREADY
55 minSix ingredients. One pan. A gooey caramel-peanut-chocolate layer hiding inside a chocolate cake.
This uses the half-and-half baking trick: pour half the cake batter in first, bake it just enough to set, then spread melted caramels over the top and scatter on roasted peanuts and milk chocolate morsels.
The rest of the batter goes right over that, and back in the oven it goes.
What comes out is a chocolate cake with a stretchy, candy bar center that makes people ask what bakery it came from.
Kitchen Tips
- Stir the caramels constantly over low heat. Walk away for 30 seconds and you’ll have a scorched, stuck-on disaster.
- Let the first layer cool for a full 10 minutes before adding the caramel. Hot batter and hot caramel mix together instead of staying in distinct layers.
- Use dry-roasted peanuts, not raw. They hold their crunch even buried under batter and caramel.
Ingredients
Directions
Prepare cake mix according to package; pour half of batter into a greased and floured 13- x 9- x 2-inch pan.
Bake at 350℉ (180℃) for 10 minutes.
Cool cake 10 minutes.
Combine caramels, butter, and milk in a saucepan; cook over low heat, stirring constantly, until caramels melt.
Spread over cake. Sprinkle peanuts and chocolate morsels over caramel mixture.
Pour remaining cake batter evenly over top.
Bake at 350℉ (180℃) for 20 to 25 minutes.
Let cake cool in pan on a wire rack. Cut cake
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