Real Recipes From Real Home Cooks ®

caramel chocolate cake

(1 rating)
Recipe by
Lynda Sweezey
Charlotte, MI

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

(1 rating)
yield 10 -12
prep time 40 Min
cook time 30 Min

Ingredients For caramel chocolate cake

  • 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.

Categories & Tags for Caramel Chocolate Cake: