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Chocolate-Caramel Nut Cake

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Submitted by Broome

YIELD

1 cake

PREP

20 min

COOK

35 min

READY

55 min

Ingredients

1 1
PACKAGE PACKAGE CAKE MIX, CHOCOLATE
with pudding 18 oz size
14 404.6
½ 118
CUP ML BUTTER
or margarine
79
CUP ML MILK
1 237
CUP ML PEANUTS
dry, roasted
¾ 177

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

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 314g (11.1 oz)
Amount per Serving
Calories 1354 46% from fat
 % Daily Value *
Total Fat 70g 107%
Saturated Fat 24g 120%
Trans Fat 0g
Cholesterol 70mg 23%
Sodium 1499mg 62%
Total Carbohydrate 59g 59%
Dietary Fiber 6g 25%
Sugars g
Protein 45g
Vitamin A 16% Vitamin C 1%
Calcium 40% Iron 43%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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