Chocolate-Caramel Nut Cake
Yield
1 cakePrep
20 minCook
35 minReady
55 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, chocolate
with pudding 18 oz size |
|
| 14 | ounces |
caramels (candy squares)
|
|
| ½ | cup |
butter
or margarine |
|
| ⅓ | cup |
milk
|
|
| 1 | cup |
peanuts
dry, roasted |
|
| ¾ | cup |
milk chocolate morsels
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, chocolate
with pudding 18 oz size |
|
| 404.6 | ml/g |
caramels (candy squares)
|
|
| 118 | ml |
butter
or margarine |
|
| 79 | ml |
milk
|
|
| 237 | ml |
peanuts
dry, roasted |
|
| 177 | ml |
milk chocolate morsels
|
* |
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
