Jennifer Brittingham'S Caramel Fudge Cake Recipe

Name: Jennifer Brittingham'S Caramel Fudge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 oz. pkg. caramels; 14 oz. can condensed milk; 1 1/4 c. Crisco, divided; 2 c. all-purpose flour; 1/2 c. cocoa; 1 tsp. baking soda; 1/4 tsp. salt; 2 c. sugar; 2 eggs; 1 c. water; 1/2 c. buttermilk; 1 tsp. vanilla; 1 1/2 c. chopped pecans

Servings: persons

14 oz. pkg. caramels
14 oz. can condensed milk
1 1/4 c. Crisco, divided
2 c. all-purpose flour
1/2 c. cocoa
1 tsp. baking soda
1/4 tsp. salt
2 c. sugar
2 eggs
1 c. water
1/2 c. buttermilk
1 tsp. vanilla
1 1/2 c. chopped pecans

1
Preheat oven to 350u00b0.
2
In heavy saucepan, combine caramels, condensed milk and 1/2 cup Crisco.
3
Over medium heat, cook and stir until melted and smooth.
4
In a medium bowl, combine flour, cocoa, baking soda and salt.
5
In a small bowl, beat sugar and 3/4 cup Crisco until fluffy.
6
Beat in eggs.
7
Stir in water, buttermilk and vanilla.
8
Add alternately with flour mixture, beating well. Spread half of this batter into a greased 9 x 13-inch pan.
9
Bake 15 minutes or until center is set.
10
Spoon caramel mixture over cake.
11
Spread remaining batter evenly over caramel.
12
Sprinkle with nuts.
13
Bake 40 minutes.
14
Loosen from sides of pan while warm. Cool completely.

1942

kcal

Calories

102

Fat

247

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 14 oz. pkg. caramels, 14 oz. can condensed milk, 1 1/4 c. Crisco, divided, 2 c. all-purpose flour, and more.

Yes, Jennifer Brittingham'S 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.

That's it — enjoy your meal!

Jennifer Brittingham'S Caramel Fudge Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions