Caramel Chocolate Cake Recipe

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Caramel Chocolate Cake

Lynda Sweezey

By
@mema5

This makes a pretty 2 layer cake.
It does take time to make but is worth it.
Store in refrigerator.

Rating:
★★★★★ 1 vote
Comments:
Serves:
10-12
Prep:
40 Min
Cook:
30 Min

Ingredients

3/4 c
packed brown sugar
6 Tbsp
butter..cubed
2 Tbsp
plus1 cup cold milk..divided
1/2 c
chopped pecans
1 pkg
(18-1/2oz)german chocolate cake
1 pkg
3.4-0z instant butterscothch pudding
2 c
whipped topping or heavy whipping cream whipped with sugar

Step-By-Step

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.
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.
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.

About this Recipe

Course/Dish: Pies