WE RECOMMEND:

4th of July | Showers & Parties | S'mores Desserts | Birthdays

Chocolate-Caramel-Nut Cake

Caramel topping and nuts smother a rich chocolate cake.

Save and Share

false

( 87 Ratings)

87 Ratings

5 Stars 53%

4 Stars 22%

3 Stars

2 Stars

1 Stars

Member Reviews ( 21 )

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

Prep Time 15 min
Total Time 2 hr 57 min
Servings 16

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

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.

EXPERT TIPS

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 questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 270
Calories from Fat: 110),

% Daily Value

Total Fat: 12g; 12%
(Saturated Fat 7g, 7% Trans Fat 0g 0% ),
Cholesterol: 70mg; 70%;
Sodium: 380mg; 380%;
Total Carbohydrate: 38g; 38%
(Dietary Fiber 1g 1% Sugars 24g 24% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 0%;
Calcium: 6%;
Iron: 10%;

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.

REVIEWS & COMMENTS

Be the first to review this recipe!

1 - 3 of 21 Reviews View All

Posted 4/16/2012 11:19:42 PM REPORT ABUSE Neannerneanner said:

Rating:

My family loved this cake. I made the cake as directed but used mini chocolate chips; they added to the flavor without chunks of chocolate. (I like creamy textures) To ensure that the cake did not dry out I allowed the cake to sit in the pan for ten minutes to cool, then flipped it onto a cake plate and waited until the cake was warm to the touch and covered it with plastic wrap to keep the moisture in. My kids do not like nuts and I didn't have any carmel sauce in the house but I did have a tub of Cool Whip in the freezer. The moist, rich chocolatey cake with the the creamy cool whip was heavenly!

This reply was: Helpful Inspiring

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