Caramel Fudge Cake

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READY IN: 1hr 5mins
Recipe by Lacy S.

Pure evil....

Ingredients Nutrition

  • 1 (18 1/2 ounce) chocolate cake mix
  • 1 13 cups water
  • 13 cup oil
  • 3 eggs
  • 14 ounces caramels, unwrapped
  • 12 cup butter
  • 1 (14 ounce) can Eagle Brand Condensed Milk
  • 1 cup semi-sweet chocolate chips
  • 1 cup coconut
  • 1 cup pecans, chopped

Directions

  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. Spread batter over caramel mixture and top with nuts.
  7. Return to oven; bake 30 to 35 minutes longer or until cake springs back when lightly touched.
  8. Cool and garnish as desired.

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