Fudge Cake With Caramel Cream – a delicious recipe with chocolate cake, caramels, butter, condensed milk, chocolate frosting, pecans. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350.
2
Grease 13/9 inch baking pan.
3
If using a boxed cake mix, prepare to package directions.
4
Pour 2 cups of batter into prepared pan, bake 15 minutes.
5
Meanwhile, in heavy saucepan, over low heat, melt caramels and butter with sweetened condensed milk, stirring until smooth.
6
Spread evenly over cake; spread remaining batter over caramel mixture.
7
Return to oven; bake 30 - 35 minutes longer or until cake springs back when lightly touched.
8
Cool.
9
Top with frosting then nuts.
10
If using pre-baked chocolate cake: EVEN EASIER!
11
Slice cake in half so you end up with two rounds.
12
Continue with instructions to make caramel mixture and spread onto one round and top with second round.
13
Frost top and sides of cake and top with nuts.
1105
kcal
Calories
78
g
Fat
90
g
Carbs
10
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 chocolate cake, 1 (14 ounce) package caramels, ½ cup butter, 1 (14 ounce) can sweetened condensed milk, and more.
Yes, Fudge Cake With Caramel Cream 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.
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