Fudge Cake with Cashew-Caramel Sauce

Fudge Cake with Cashew-Caramel Sauce

Pieces of rich chocolate cake are topped with a creamy caramel sauce loaded with buttery cashews.

Prep Time



Total Time






box Betty Crocker® SuperMoist® chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
bag (14 oz) caramels, unwrapped
cup evaporated milk (from 12-oz can)
cup cashew halves
  1. Heat oven to 350°F (325ºF for dark or nonstick pan). Grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
  2. Make and bake cake as directed on box for fluted tube pan. Cool 10 minutes; remove from pan to cooling rack. Cool 15 to 30 minutes.
  3. Meanwhile, in 2-quart saucepan, heat caramels and evaporated milk over low heat, stirring frequently, until caramels are melted. Stir in cashews. Serve slices of warm cake topped with warm cashew-caramel sauce. Store cake loosely covered. Cover and refrigerate any remaining caramel sauce.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
Top servings of warm cake and sauce with a scoop of vanilla ice cream.
Reheat leftover caramel sauce by placing it in a microwavable container and microwaving uncovered on High for 20 to 30 seconds.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 330
    • (Calories from Fat 130),
  • Total Fat 14g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 0g),
  • Cholesterol 45mg;
  • Sodium 330mg;
  • Total Carbohydrate 45g
    • (Dietary Fiber 0g,
    • Sugars 25g),
  • Protein 5g;
Percent Daily Value*:
    • 1 1/2 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:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.