Layered Chocolate Caramel Cake Recipe

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The middle layer of caramel in this layered cake gives it a thick texture and its flavor is an excellent compliment to the chocolate fudge flavor of the cake layers.
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  • 1 package chocolate fudge cake mix
  • 1 package caramels - 14 oz.
  • 1/2 cup butter
  • 1 can sweetened condensed milk -14 oz.
  • 1 cup chopped pecans
Container: 9 x 13 baking pan
45 mins
45 mins
1.5 hrs
  • Preheat the oven to 350° F. Grease the bottom of a 9 x 13 cake pan.
  • Open caramels and place them in a heavy saucepan. Set aside.
  • Mix the cake up according to the directions on the package.
  • Pour 2 cups of batter into the bottom of the greased cake pan; spread out evenly.
  • Bake this layer in the preheated oven for 15 minutes.
  • While this layer is baking, add the margarine and sweetened condensed milk to the saucepan containing the caramels.
  • Melt this mixture over medium low heat. Cook until caramels are all melted and mixture is smooth; stir constantly so bottom does not burn.
  • When the bottom cake layer is done, remove from the oven and pour the caramel mixture over the top of it and spread out evenly.
  • Pour the remaining cake batter over the caramel layer and carefully spread it out evenly.
  • Sprinkle the top with chopped pecans and return to the oven and bake for an additional 30 minutes.
  • Remove from the oven and allow to cool before serving. The cake can be served with a whipped cream topping or a scoop of ice cream but it is also very delicious all on its own.
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