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Chocolate cake from a boxed mix gets a special treatment when spread with an easy butterscotch frosting and draped with a caramel-nut topping. “I love to make this cake for guests or to take to potlucks,” writes Gloria Guadron of Washington, Indiana. “It’s easy yet looks like it took all day.”
Originally published as Caramel Chocolate Cake in Simple & Delicious May/June 2006, p15
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Reviewed on Sep. 15, 2010 by lurky27
Delicious. Must keep refrigerated or it will melt.
Reviewed on Jul. 18, 2010 by thekingsfive
This cake was very good. I loved how the frosting was so light and airy. The cake was very moist and delicious, and the caramel added an extra crunch and sweetness.
Reviewed on Nov. 22, 2009 by perrygirl1
This recipe is what brought me to Taste of Home on-line. My husband raves about this cake!
Reviewed on Oct. 22, 2009 by happykids
oh so yummy!! this was a huge hit at our house!!
Reviewed on May. 29, 2009 by jporter10738
This was very good, although be careful not to let the pecan topping get too warm if you re-heat it, it will melt the frosting!
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