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Caramel Chocolate Cake Recipe

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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.”

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Caramel Chocolate Cake Recipe

Prep: 25 min. + cooling Bake: 30 min. + cooling

Yield: 12 Servings

25 30 55

Ingredients

1 package German chocolate cake mix (regular size)
3/4 cup packed brown sugar
6 tablespoons butter, cubed
2 tablespoons heavy whipping cream
1/2 cup finely chopped pecans
1 package (3.4 ounces) instant butterscotch pudding mix
1 cup cold 2% milk
2-1/2 cups whipped topping

Directions

Prepare and bake cake according to package directions for two 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Meanwhile, in a small saucepan, combine the brown sugar, butter and cream. Cook and stir over low heat until sugar is dissolved. Increase heat to medium. Do not stir. Cook for 3-6 minutes or until bubbles form in center of mixture and color is amber brown. Remove from the heat; stir in pecans. Cool at room temperature for 30 minutes, stirring occasionally.
In a small bowl, whisk pudding mix and milk for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Cover and refrigerate until thickened, about 20 minutes.
Place one cake layer on a serving platter; spread with 3/4 cup pudding mixture. Top with remaining cake layer; spread remaining pudding mixture over top and sides of cake.
If necessary, reheat pecan mixture in a microwave for up to 30 seconds to achieve a spreading consistency. Spoon pecan mixture around edge of cake. Store in the refrigerator. Yield: 10-12 servings.

Originally published as Caramel Chocolate Cake in Simple & Delicious May/June 2006, p15

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Reviews for Caramel Chocolate Cake

Caramel Chocolate Cake

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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!!