caramel chocolate cake
(1 rating)
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This makes a pretty 2 layer cake. It does take time to make but is worth it. Store in refrigerator.
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(1 rating)
yield
10 -12
prep time
40 Min
cook time
30 Min
Ingredients For caramel chocolate cake
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3/4 cpacked brown sugar
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6 Tbspbutter..cubed
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2 Tbspplus1 cup cold milk..divided
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1/2 cchopped pecans
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1 pkg(18-1/2oz)german chocolate cake
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1 pkg3.4-0z instant butterscothch pudding
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2 cwhipped topping or heavy whipping cream whipped with sugar
How To Make caramel chocolate cake
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1In a small saucepan combine brown sugar,butter,2 T.milk. Cook & stir over low heat until sugar is dissolved.Increase heat to medium. DO NOT STIR. cook for 3-6 minutes or until bubbles form in center & is amber brown.Remove from heat; stir in pecans. Cool to room temperature,stirring occasionally.
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2Meanwhile bake cake according to package directions for 2-9" round cake pans.Cool 10 minutes before removing from pan to wire racks. Cool completely.
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3In a bowl whisk pudding mix & remaining milk,until smooth. fold in whipped topping. Cover & refrigerate until thickened,about 20 minutes. Place 1 cake layer on a serving plate;spread with 3/4 cup pudding mixture. Top with remaining layer.Spreads remaining pudding mixture over top & sides of cake. Spoon pecan mixture around top edge. Store in refrigerator.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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