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Chocolate-Caramel-Nut Cake

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Caramel topping and nuts smother a rich chocolate cake.

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(84 Ratings)

84 Ratings

5 spoons 51%

4 spoons 23%

3 spoons 10%

2 spoons

1 spoons 10%

Member Reviews (20)

774449b2-06a2-41e9-bd1d-3ed70469defc

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PREP TIME
15 Min
TOTAL TIME
2 Hr 57 Min
SERVINGS
16

1: box Betty Crocker® SuperMoist® butter recipe chocolate cake mix

1: box (4-serving size) chocolate instant pudding and pie filling mix

1: cup water

1/2: cup butter, softened

4: eggs

1: cup semisweet chocolate chips (6 oz)

1/3: cup caramel topping

2: tablespoons chopped nuts

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1 Heat oven to 350°F (325°F for fluted tube, dark or nonstick pan). Grease and flour 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan, or spray with baking spray with flour.
2 In large bowl, beat cake mix, dry 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.
3 Bake 46 to 54 minutes or until toothpick 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. Store covered.

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Expert Tips

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!

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Serving)

Calories 270

(Calories from Fat 110),

Total Fat 12g

(Saturated Fat 7g,
Trans Fat 0g),

Cholesterol 70mg;
Sodium 380mg;
Total Carbohydrate 38g

(Dietary Fiber 1g,
Sugars 24g),

Protein 3g;

Percent Daily Value*:

Vitamin A 6.00%;
Vitamin C 0.00%;
Calcium 6.00%;
Iron 10.00%;

Exchanges:

1 Starch;
0 Fruit;
1 1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
2 1/2 Fat;

Carbohydrate Choices:

2 1/2;

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

Review & Comments

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1 - 3 of 20 Reviews View All

Posted 9/29/2011 9:41:34 AM REPORT ABUSE honeybrow4 this is my scr said:

Rating:

I have made this cake three times and my son loves it. The cake is good and very easy to make. Next time i will try the sour cream in it with 1/2 of water.

This reply was: Helpful Inspiring

Posted 4/13/2011 9:08:08 AM REPORT ABUSE SmithsFalls said:

Rating:

I have made this recepie a few times and it was great. I made it again about a month ago and followed another members suggestion and added 1 cup of sour cream and omitted 1/2 of water. I also changed up the pudding and added cookies'n cream pudding instead of chocolate. The results were "TO DIE FOR" Fantastic results. Today my family asked me to make it again and I really changed it this time. I used French Vanilla cake, cookies'n cream pudding and the sour cream. They all thought they had died and gone to heaven. The possibilities with this recepie are endless..............WOW

This reply was: Helpful Inspiring

Posted 11/13/2010 8:15:33 AM REPORT ABUSE jennbinford said:

Rating:

I made this cake for two birthday parties and it was a hit. I did make some changes by adding 1 c of sour cream and 1/2 cup of warm water (instead of the 1 c of water) and omitted the butter. It is very very moist. I used about 3/4 of the jar of caramel and poked holes in the cake with a wooden skewer to get more caramel throughout the cake. I also used about a cup of chopped pecans for the top. I think the sour cream really adds a lot more richness and makes it super moist. I had another request to make the cake again tomorrow night for a party.

This reply was: Helpful Inspiring