Caramel Chocolate Cake

Caramel Chocolate Cake Recipe

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Lynda Sweezey


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


★★★★★ 1 vote

40 Min
30 Min


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  • 3/4 c
    packed brown sugar
  • 6 Tbsp
  • 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

How to Make Caramel Chocolate Cake


  1. In 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.
  2. Meanwhile bake cake according to package directions for 2-9" round cake pans.Cool 10 minutes before removing from pan to wire racks. Cool completely.
  3. In 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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About Caramel Chocolate Cake

Course/Dish: Pies

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