SierraCook
Master Chef
I made this recipe for my family's birthday cake. The cake turned out great and everyone loved it. Who wouldn't like chocolate and caramel.
Chocolate Caramel-Nut Cake
1 package chocolate cake mix
1 package (4-serving size) chocolate instant pudding and pie filling mix
1 cup water
1/2 cup butter, softened
4 eggs
1 bag (6 oz.) semisweet chocolate chips (1 cup)
1/3 cup caramel topping
Chopped nuts
Heat oven to 350 degrees F. Grease and flour 12 cup bundt cake pan. Beat cake mix, pudding mix, water, butter, and eggs in large bow with electric mixer on low speed for 2 minutes, scraping bowl occasionally. Stir in chocolate chips. Pour into prepared pan.
Bake 53 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan. Remove from pan to plate. Cool 30 minutes. Prick top and sides of warm cake several times with fork; spread caramel topping over top of cake. Sprinkle with nuts. Cool completely, about 1 hour. Store covered.
Chocolate Caramel-Nut Cake
1 package chocolate cake mix
1 package (4-serving size) chocolate instant pudding and pie filling mix
1 cup water
1/2 cup butter, softened
4 eggs
1 bag (6 oz.) semisweet chocolate chips (1 cup)
1/3 cup caramel topping
Chopped nuts
Heat oven to 350 degrees F. Grease and flour 12 cup bundt cake pan. Beat cake mix, pudding mix, water, butter, and eggs in large bow with electric mixer on low speed for 2 minutes, scraping bowl occasionally. Stir in chocolate chips. Pour into prepared pan.
Bake 53 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan. Remove from pan to plate. Cool 30 minutes. Prick top and sides of warm cake several times with fork; spread caramel topping over top of cake. Sprinkle with nuts. Cool completely, about 1 hour. Store covered.
