Chocolate-Caramel-Nut Cake

Caramel topping and nuts smother a rich chocolate cake.

1 box Betty Crocker® SuperMoist® butter recipe chocolate cake mix
1 box (4-serving size) chocolate instant pudding and pie filling mix
1 cup water
1/2 cup butter or margarine, softened
4 eggs
1 cup semisweet chocolate chips
1/3 cup caramel topping
2 tablespoons chopped nuts

Heat oven to 350 degrees F (325 degrees F for Bundt, dark or nonstick pan). Grease and flour 12-cup fluted tube cake pan or 10 x 4-inch angel food (tube cake) pan, or spray with baking spray with flour.

In large bowl, beat cake mix, pudding mix, water, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in chocolate chips. Pour into pan.

Bake 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes in pan. Remove from pan to plate. Cool 10 minutes. Prick top of warm cake several times with fork; spread caramel topping over top of cake. Sprinkle with nuts. Cool completely, about 1 hour. Store covered.

High Altitude (3500-6500 ft): No change.

Nutrition Information: 1 Serving: Calories 310 (Calories from Fat 120); Total Fat 13g (Saturated Fat 7g, Trans Fat 1/2g); Cholesterol 70mg; Sodium 430mg; Total Carbohydrate 43g (Dietary Fiber 2g, Sugars 29g); Protein 4g

Percent Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 4%; Iron 10%

Exchanges: 1 Starch; 2 Other Carbohydrate; 0 Vegetable; 2 1/2 Fat Carbohydrate Choices: 3

*Percent Daily Values are based on a 2,000 calorie diet.

Special Touch
Can’t get enough of the good stuff? Pass bowls of caramel topping and extra chopped nuts for an extra-rich hit!

Variation
Be adventurous! Drizzle chocolate topping as well as caramel topping over the cake!

Recipe and photograph provided courtesy of Betty Crocker© 2008 ®/TM General Mills.

This recipe from recipegoldmine.com for Chocolate-Caramel-Nut Cake makes 16 servings.