Caramel Fudge Cake

Ingredients: non-stick cooking spray 1 (18.25 oz.) package devil's food cake mix 3/4 cup water 1/2 cup vegetable oil 3 large eggs 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk, divided 1 (14 oz.) package caramels, unwrapped 1/4 cup butter 1 cup coarsely chopped pecans
Rated

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non-stick cooking spray

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1 (18.25 oz.) package devil's food cake mix

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3/4 cup water

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1/2 cup vegetable oil

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3 large eggs

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1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk, divided

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1 (14 oz.) package caramels, unwrapped

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1/4 cup butter

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1 cup coarsely chopped pecans

NUTRITION INFORMATION

Serving Size 1
Calories Per Serving 597
Total Fat 27.7g
Calories From Fat 249g
Saturated Fat 11.3g
Cholesterol 35mg
Sodium 560mg
Potassium 255mg
Carbohydrates 68.4g
Dietary Fiber 2.4g
Sugar 54g
Protein 6.4g

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HEAT oven to 350°F. Coat 15 x 10 x 1-inch pan lightly with no-stick cooking spray.

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BEAT cake mix, water, oil, eggs and 1/2 cup sweetened condensed milk in large bowl with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Spread batter into prepared pan. Bake 15 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack.

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COMBINE caramels, butter and remaining sweetened condensed milk in medium microwave-safe bowl. Microwave on HIGH 1 minute. Stir. Microwave in additional 15-second intervals until caramels are melted and smooth when stirred. Cool 5 minutes.

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CUT cooled cake in half crosswise. Spread half of caramel mixture over one half of cake. Top with remaining cake layer. Spread with remaining caramel mixture and pecans.

NUTRITION INFORMATION

Serving Size 1
Calories Per Serving 597
Total Fat 27.7g
Calories From Fat 249g
Saturated Fat 11.3g
Cholesterol 35mg
Sodium 560mg
Potassium 255mg
Carbohydrates 68.4g
Dietary Fiber 2.4g
Sugar 54g
Protein 6.4g

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Caramel Fudge Cake

Caramel Fudge Cake

Ingredients

Instructions

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