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Fudge Cake with Cashew-Caramel Sauce

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  • Prep 40 min
  • Total 2 hr 0 min
  • Servings 16
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Pieces of rich chocolate cake are topped with a creamy caramel sauce loaded with buttery cashews.
Updated Jul 14, 2011
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Ingredients

Steps

  • 1
    Heat oven to 350°F (325°F 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Top servings of warm cake and sauce with a scoop of vanilla ice cream.
  • tip 2
    Reheat leftover caramel sauce by placing it in a microwavable container and microwaving uncovered on High for 20 to 30 seconds.

Nutrition

Nutrition Facts are not available for this recipe
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