Carmel Fudge Cake From Eagle Brand Recipes
CARAMEL FUDGE CAKE
Provided by Food Network
Time 1h5m
Yield 15 servings
Number Of Ingredients 7
Steps:
- HEAT oven to 350 degrees F. Coat 13x9-inch pan lightly with no-stick cooking spray.
- PREPARE cake mix according to package directions. Pour 2 cups batter into prepared pan. Bake 15 minutes.
- MELT caramels and butter in heavy saucepan over low heat. Remove from heat. Stir in sweetened condensed milk until blended. Spread caramel mixture evenly over cake. Spread remaining cake batter over caramel mixture.
- BAKE an additional 25 minutes or until cake springs back when lightly touched. Cool. Mix caramel topping and pecans in small bowl. Spread over cooled cake.
CARMEL FUDGE CAKE FROM EAGLE BRAND
Real yummy, fall favorite.
Provided by Angela Lawless
Categories Cakes
Time 1h5m
Number Of Ingredients 7
Steps:
- 1. Heat oven to 350. Spray 13x19- inch baking pan with no-stick cooking spray. Prepare cake mix as directed on package. Pour 2 cups batter into prepared pan, bake for 15 minutes.
- 2. Melt caramels and butter in heavy saucepan over low heat. Remove from heat, add sweetened condensed milk; mix well. Spread caramel mixture evenly over cake; spread remainging cake batter over caramel mixture.
- 3. Return to oven and bake and additional 25 minutes or until cake springs back when lightly touched. Cool. mix caramel topping and pecans in small bowl. Spread over cooled cake and serve.
CARAMEL-FUDGE CHOCOLATE CAKE
To satisfy the chocolate lovers in our family, I added hot fudge topping and chocolate chips to a caramel-covered dessert that's quite popular in our area. The moist cake layer is a breeze to prepare using a boxed mix, and the rich toppings make it especially decadent. -Karen Stucky, Freeman, South Dakota
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 15 servings.
Number Of Ingredients 6
Steps:
- Prepare cake batter according to package directions. Stir in 3/4 cup chocolate chips. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Immediately poke holes in the cake with a meat fork or skewer. Spread caramel and fudge toppings over cake. Cool on a wire rack., Frost with whipped topping. Sprinkle with toffee bits and remaining chocolate chips. Store in the refrigerator.
Nutrition Facts : Calories 446 calories, Fat 18g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 426mg sodium, Carbohydrate 70g carbohydrate (53g sugars, Fiber 2g fiber), Protein 5g protein.
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