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70

Chocolate-Caramel-Nut Cake

89 Ratings

20 Comments

Prep 15 min
Total 2 hr 57 min
Servings 16

Caramel topping and nuts smother a rich chocolate cake. MORE+ LESS-

By Betty Crocker Kitchens

July 29, 2011

Ingredients

box Betty Crocker™ Super Moist™ butter recipe chocolate cake mix

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

cup water

1/2

cup butter, softened

eggs

cup semisweet chocolate chips (6 oz)

1/3

cup caramel topping

tablespoons chopped nuts

Steps

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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.

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!

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 270
Calories from Fat: 110

% Daily Value

Total Fat: 12g; 18%
Saturated Fat 7g 33% Trans Fat 0g
Cholesterol: 70mg; 23%
Sodium: 380mg; 16%
Potassium: 140mg; 4%
Total Carbohydrate: 38g; 13%
Dietary Fiber 1g 6% Sugars 24g
Protein: 3g

% Daily Value*:

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