Pieces of rich chocolate cake are topped with a creamy caramel sauce loaded with buttery cashews.
Fudge Cake with Cashew-Caramel Sauce
- Prep Time 40 min
- Total 2 hr 0 min
- Servings 16
- Ingredients 5
Ingredients
- 1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
- Water, vegetable oil and eggs called for on cake mix box
- 1 bag (14 oz) caramels, unwrapped
- 1 cup evaporated milk (from 12-oz can)
- 3/4 cup cashew halves
Instructions
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Step1Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
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Step2Make and bake cake as directed on box for fluted tube pan. Cool 10 minutes; remove from pan to cooling rack. Cool 15 to 30 minutes.
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Step3Meanwhile, in 2-quart saucepan, heat caramels and evaporated milk over low heat, stirring frequently, until caramels are melted. Stir in cashews. Serve slices of warm cake topped with warm cashew-caramel sauce. Store cake loosely covered. Cover and refrigerate any remaining caramel sauce.
Nutrition
Nutrition Facts are not available for this recipe
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