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Fudge Cake with Cashew-Caramel Sauce

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

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 (4) 1 Reviews
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  • Prep Time 40 min
  • Total Time 2 hr 0 min
  • Servings 16

Ingredients

1
box Betty Crocker™ SuperMoist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1
bag (14 oz) caramels, unwrapped
1
cup evaporated milk (from 12-oz can)
3/4
cup cashew halves

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
(
Calories from Fat
130),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
0g
0%
),
Cholesterol
45mg
45%;
Sodium
330mg
330%;
Total Carbohydrate
45g
45%
(Dietary Fiber
0g
0%
  Sugars
25g
25%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
15%;
Iron
8%;
Exchanges:
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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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