Chocolate & Carmel Cake

Chocolate & Carmel  Cake Recipe

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Telisia Dodd


Ladies ,I love Chocolate and carmel, this cake is soooooo moist and melt in your mouth,I made this cake and enter it in a cake contest on my job during The christmas hoilday , I won first prize. If you want to impress your mother -in-law, well this is the cake.


★★★★★ 3 votes

20 Min
35 Min


Add to Grocery List

  • 1
    (18.25-oz.) package devil's food cake mix or chocolate mix
  • 1
    (3.9-oz.) package chocolate instant pudding mix honey
  • 3 large
  • 1 1/4 c
    cups milk
  • 1 c
    canola oil
  • 2 tsp
    vanilla extract
  • 1 tsp
    chocolate extract
  • 1 tsp
    instant coffee granules
  • 1 oz
    (6-oz.) package semisweet chocolate morsels
  • 1 c
    chopped pecans
  • 1 oz
    (16-oz.) cream cheese frosting ready to spread
  • 1/2 c
    canned dulce de leche
  • 2 oz
    (7-oz.) packages turtle candies or snickers candy bar
  • 1 oz
    (16-oz.) can ready-to-spread chocolate fudge frosting
  • 1 oz
    (12-oz.) jar carmel ice cream topping
  • 1/4 c
    pecan halves, toasted
  • ·
    unsweetened cocoa

How to Make Chocolate & Carmel Cake


  1. 1. Preheat oven to 350°. Grease 2 (9-inch) round cake pans, and dust with cocoa. Set aside.
    2. Beat cake mix and next 7 ingredients at low speed with an electric mixer 1 minute; beat at medium speed 2 minutes. Fold in chocolate morsels and chopped pecans. Pour batter into prepared pans.
    3. Bake at 350° for 30 to 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely. Wrap and chill cake layers at least 1 hour.4. Whisk together cream cheese frosting and canned dulce de leche in a small bowl until well blended. Set aside. Cut 6 turtle candies in half, and set aside for garnish. Dice remaining turtle candies.
    5. Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer, cut side up, on cake plate. Spread with 1/2 cup cream cheese frosting mixture; sprinkle with one-third diced turtle candies. Repeat procedure twice. Place final cake layer on top of cake, cut side down. Spread chocolate fudge frosting on top and sides of cake. Cover and chill in refrigerator until ready to serve. Just before serving, drizzle dulce de leche ice cream topping over top of
  2. cake. Garnish with remaining halved turtle candies and pecan halves. Store in refrigerator.
    Test Kitchen Tip: We tested with 2 dulce de leche products: canned and jarred. The canned product is by Nestlé and available in a 14-oz. can. It's quite thick, and when blended with ready-to-spread cream cheese frosting, makes a rich, caramel-flavored filling. Find it in the supermarket with the Mexican ingredients. The jarred dulce de leche ice cream topping is perfect to drizzle over the finished cake. Find it in the supermarket with other ice cream toppings.

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About Chocolate & Carmel Cake

Course/Dish: Cakes
Hashtags: #in, #high, #Calories

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