Recipes Made with Cake Mixes

Chocolate-Caramel-Nut Cake

Caramel topping and nuts smother a rich chocolate cake.

Chocolate-Caramel-Nut Cake

Ingredients

  • 1 (18.25 ounce) box Betty Crocker® SuperMoist® butter recipe chocolate cake mix*
  • 1 (4 serving size) box chocolate instant pudding and pie filling mix
  • 1 cup water
  • 1/2 cup butter, softened
  • 4 eggs
  • 1 cup semisweet chocolate chips
  • 1/3 cup caramel topping
  • 2 tablespoons chopped nuts

Instructions

  1. Heat oven to 350 degrees F (325 degrees F for Bundt, dark or nonstick pan). Grease and flour a 12 cup fluted tube cake pan or a 10 x 4 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.
  3. Stir in chocolate chips. Pour into pan.
  4. Bake for 50 to 55 minutes or until wooden pick inserted in center comes out clean.
  5. Cool 15 minutes in pan.
  6. Remove from pan to plate. Cool 10 minutes.
  7. Prick top of warm cake several times with fork; spread caramel topping over top of cake.
  8. Sprinkle with nuts.
  9. Cool completely, about 1 hour.
  10. Store covered.

Notes

High Altitude (3500-6500 ft): No change.

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

Can’t get enough of the good stuff? Pass bowls of caramel topping and extra chopped nuts for an extra-rich hit!

Be adventurous! Drizzle chocolate topping as well as caramel topping over the cake!

Nutrition

Per serving: Calories 310 (Calories from Fat 120); Total Fat 13g (Saturated Fat 7g, Trans Fat 1/2g); Cholesterol 70mg; Sodium 430mg; Total Carbohydrate 43g (Dietary Fiber 2g, Sugars 29g); Protein 4g

Percent Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 4%; Iron 10%

Exchanges: 1 Starch; 2 Other Carbohydrate; 0 Vegetable; 2 1/2 Fat Carbohydrate Choices: 3

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens



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