caramel chocolate cake
(1 RATING)
This makes a pretty 2 layer cake. It does take time to make but is worth it. Store in refrigerator.
No Image
prep time
40 Min
cook time
30 Min
method
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yield
10-12 serving(s)
Ingredients
- 3/4 cup packed brown sugar
- 6 tablespoons butter..cubed
- 2 tablespoons plus1 cup cold milk..divided
- 1/2 cup chopped pecans
- 1 package (18-1/2oz)german chocolate cake
- 1 package 3.4-0z instant butterscothch pudding
- 2 cups whipped topping or heavy whipping cream whipped with sugar
How To Make caramel chocolate cake
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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.
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Step 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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Step 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.
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