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Caramel Fudge Cake Recipe
|Chocolate cake mix||18 1⁄2 Ounce (1 Package)|
|Caramels||14 Ounce, unwrapped (1 Package, Branded)|
|Margarine/Butter||1⁄2 Cup (8 tbs)|
|Sweetened condensed milk||14 Ounce (Not Evaporated Milk, 1 Can, Brand)|
|Coarsely chopped pecans||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 6353 Calories from Fat 2276
% Daily Value*
Total Fat 259 g398.9%
Saturated Fat 71.7 g358.7%
Trans Fat 0 g
Cholesterol 162.7 mg
Sodium 5038.7 mg209.9%
Total Carbohydrates 974 g324.6%
Dietary Fiber 34.5 g138%
Sugars 739.5 g
Protein 72 g144.2%
Vitamin A 103.4% Vitamin C 22.1%
Calcium 199.3% Iron 88.7%
*Based on a 2000 Calorie diet
Pour 2 cups batter into greased 13x9-inch baking pan; bake 15 minutes.
Meanwhile, in heavy saucepan, over low heat, melt caramels and margarine with sweetened condensed milk, stirring until smooth.
Spread evenly over cake; spread remaining cake batter over caramel mixture.
Top with nuts.
Return cake to oven; bake 30 to 35 minutes longer or until cake springs back when lightly touched.
Garnish as desired.