Caramel topping and nuts smother a rich chocolate cake.
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* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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!
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.
Recipe and photo used with permission from: Betty Crocker Kitchens