Caramel Chocolate Cake
Ready In: 1 hr 30 mins
Serves: 15-20
Yields: 1 cake
Ingredients
- 1 (18 ounce) box German chocolate cake mix
- 3 eggs (or as called for by your cake mix)
- 1⁄3 cup oil (or as called for by your cake mix)
- 1 1⁄3 cups water (or as called for by your cake mix)
- 3⁄4 cup packed brown sugar
- 6 tablespoons butter
- 2 tablespoons cold milk
- 1 cup cold milk
- 1⁄2 cup chopped pecans
- 1 (3 1/2ounce) package instant butterscotch pudding mix
- 2 cups whipped topping
Directions
- In a pan, mix brown sugar, butter, and 2 T milk. Cook and stir over low heat until sugar is dissolved. Increase heat to medium, don't stir. Cook 3-6 minutes or until bubbles form in the middle and it's amber brown.
- Remove from heat, stir in pecans, and cool to room temp.; stirring occasionally.
- Bake cake according to pkg directions in two 9 inch round pans or I used a 9x13 pan. Cool 10 minute in pans before removing to wire racks to cool completely, if using the round pans.
- Whisk pudding with 1 c milk until smooth. Fold in whipped topping. Cover and put in the frig until thick, about 20 minutes.
- Frost cooled cake with pudding mix. Spoon pecan mix on top. Store in frig.
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