1 (4-serving size) box chocolate instant pudding and pie filling mix
1 cup water
1/2 cup butter or margarine, softened
1 cup semisweet chocolate chips
1/3 cup caramel topping
2 tablespoons chopped nuts
Heat oven to 350 degrees F (325 degrees F for Bundt, dark or nonstick pan). Grease
and flour 12-cup fluted tube cake pan or 10 x 4-inch angel food (tube cake) pan,
or spray with baking spray with flour.
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.
Stir in chocolate chips. Pour into pan.
Bake 50 to 55 minutes or until wooden pick inserted in center comes out clean.
Cool 15 minutes in pan.
Remove from pan to plate. Cool 10 minutes.
Prick top of warm cake several times with fork; spread caramel topping over top of cake.
Sprinkle with nuts.
Cool completely, about 1 hour.
High Altitude (3500-6500 ft): No change.
Nutrition Information: 1 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%