Best Chocolate Caramel Nut Cake Recipes

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CHOCOLATE-CARAMEL-NUT CAKE



Chocolate-Caramel-Nut Cake image

Caramel topping and nuts smother a rich chocolate cake.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h57m

Yield 16

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ butter recipe chocolate cake mix
1 box (4-serving size) chocolate instant pudding and pie filling mix
1 cup water
1/2 cup butter, softened
4 eggs
1 cup semisweet chocolate chips (6 oz)
1/3 cup caramel topping
2 tablespoons chopped nuts

Steps:

  • Heat oven to 350°F (325°F for fluted tube, dark or nonstick pan). Grease and flour 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan, or spray with baking spray with flour.
  • In large bowl, beat cake mix, dry 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 46 to 54 minutes or until toothpick 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.

Nutrition Facts : Calories 270, Carbohydrate 38 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 24 g, TransFat 0 g

CHOCOLATE CARAMEL NUT CAKE



Chocolate Caramel Nut Cake image

Easy-to-make chocolate cake with a gooey caramel center--almost like a candy bar.

Provided by Carol

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Chocolate Cake

Yield 24

Number Of Ingredients 6

1 (18.25 ounce) package German chocolate cake mix
1 cup semisweet chocolate chips
1 (5 ounce) can evaporated milk
14 ounces individually wrapped caramels
¾ cup butter
1 cup walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch cake pan.
  • Make cake mix according to package directions. Pour 1/2 of the batter into the prepared pan and bake at 350 degrees F (175 degrees C) for 20 minutes.
  • In a saucepan over medium low heat melt caramels, margarine, and milk. Pour over top of baked cake. Top with chocolate chips and 1/2 of the walnuts. Pour remaining cake batter over top and sprinkle with the remaining walnuts. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes more.

Nutrition Facts : Calories 266 calories, Carbohydrate 35.5 g, Cholesterol 18.1 mg, Fat 13.6 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 6.3 g, Sodium 246.4 mg, Sugar 25.6 g

CHOCOLATE CARAMEL NUT CAKE II



Chocolate Caramel Nut Cake II image

This cake is excellent with a big scoop of vanilla ice cream on top!

Provided by Stephanie

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 24

Number Of Ingredients 11

4 eggs
¾ teaspoon baking soda
16 fun size bars chocolate-coated caramel-peanut nougat candy
¼ teaspoon salt
1 cup unsalted butter
¼ cup water
2 cups white sugar
2 tablespoons peanut butter
3 teaspoons vanilla extract
2 cups all-purpose flour
1 ¼ cups buttermilk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour two 9 inch square cake pans.
  • In the top of a double boiler, combine the cut up candy bars, water, and peanut butter. Heat and a stir until well melted and blended. Set mixture aside to cool.
  • Mix together the flour, baking soda, and salt. Set aside.
  • Separate the egg whites from the yolks. Beat the egg whites until stiff peaks are formed. Set aside.
  • In a large bowl, cream butter or margarine thoroughly. Gradually add the sugar and beat in the 4 unbeaten egg yolks, vanilla, and cooled candy bar mixture. Mix until smooth and add 1/4 cup of the buttermilk. Stir in the flour mixture alternately with the remaining 1 cup of buttermilk, mix only until just blended. Gently fold in the stiffly beaten egg whites. Pour batter into prepared pans.
  • Bake at 350 degrees F (175 degrees C) for 45 minutes. Let cakes cool in pans for 5 minutes then turn out onto a cake rack to finish cooling. Serve with ice cream or whipped cream, if desired.

Nutrition Facts : Calories 258.8 calories, Carbohydrate 33.5 g, Cholesterol 53.5 mg, Fat 12.5 g, Fiber 0.7 g, Protein 4 g, SaturatedFat 6.5 g, Sodium 128.3 mg, Sugar 24.1 g

MAKEOVER CHOCOLATE-CARAMEL NUT CAKE



Makeover Chocolate-Caramel Nut Cake image

With layers of caramel and marshmallow frosting, this sweet treat really takes the cake! Serve this lightened-up version for special occasions and just wait for the praises! Lois Johnson - Bayfield, WI

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 20 servings.

Number Of Ingredients 25

1/4 cup butter, softened
1-1/2 cups sugar
2 eggs
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
3 cups cake flour
1/3 cup baking cocoa
1-1/2 teaspoons baking soda
1/2 teaspoon salt
2 cups buttermilk
CARAMEL TOPPING:
1/2 cup packed brown sugar
4-1/2 teaspoons all-purpose flour
1/2 cup fat-free milk
1 egg yolk, lightly beaten
1 tablespoon butter
1/2 cup chopped walnuts, toasted
MARSHMALLOW FROSTING:
2/3 cup sugar
1/3 cup light corn syrup
3 tablespoons water
2 egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1 ounce semisweet chocolate

Steps:

  • In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla. Combine the flour, cocoa, baking soda and salt; add to butter mixture alternately with buttermilk, beating well after each addition., Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For caramel topping, in a small saucepan, combine brown sugar and flour. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes. Remove from the heat. Stir a small amount of hot topping into egg yolk; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. , Remove from the heat. Gently stir in butter. Cool to room temperature without stirring. Spread over cake to within 1/2 in. of edges; sprinkle with walnuts. Refrigerate for 30 minutes or until set., For frosting, in a small heavy saucepan, combine the sugar, corn syrup, water, egg whites and cream of tartar over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. Pour into a large bowl; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes. Spread over cake., In a microwave, melt chocolate; stir until smooth. Drizzle over frosting. Chill until serving.

Nutrition Facts : Calories 278 calories, Fat 6g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 221mg sodium, Carbohydrate 52g carbohydrate (31g sugars, Fiber 1g fiber), Protein 5g protein.

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