Caramel Fudge Cake Recipe

Name: Caramel Fudge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18 1/2 ounce) chocolate cake mix; 1 ⅓ cups water; ⅓ cup oil; 3 eggs; 14 ounces caramels, unwrapped; ½ cup butter; 1 (14 ounce) can Eagle Brand Condensed Milk; 1 cup semi-sweet chocolate chips; 1 cup coconut; 1 cup pecans, chopped

Servings: persons

1 (18 1/2 ounce) chocolate cake mix
1 ⅓ cups water
⅓ cup oil
3 eggs
14 ounces caramels, unwrapped
½ cup butter
1 (14 ounce) can Eagle Brand Condensed Milk
1 cup semi-sweet chocolate chips
1 cup coconut
1 cup pecans, chopped

1
Preheat oven to 350.
2
Prepare cake mix with water oil and eggs as package directs.
3
Pour 2 cups of the batter into a greased 13 x 9-inch baking pan; bake 15 minutes.
4
Meanwhile, in a heavy saucepan, over low heat, melt caramels and butter with Eagle Brand Milk, stirring until smooth.
5
Pour on top of cake.
6
Mix chocolate chips and coconut into remaining cake batter.
7
Spread batter over caramel mixture and top with nuts.
8
Return to oven; bake 30 to 35 minutes longer or until cake springs back when lightly touched.
9
Cool and garnish as desired.

1060

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (18 1/2 ounce) chocolate cake mix, 1 ⅓ cups water, ⅓ cup oil, 3 eggs, and more.

Yes, Caramel Fudge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Caramel Fudge Cake

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