Best Fudge Cake With Cashew Caramel Sauce Recipes

FUDGE CAKE WITH CASHEW-CARAMEL SAUCE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
• Make and bake cake as directed on box for fluted tube pan. Cool 10 minutes; remove from pan to cooling rack. Cool 15 to 30 minutes.
• Meanwhile, in 2-quart saucepan, heat caramels and evaporated milk over low heat, stirring frequently, until caramels are melted. Stir in cashews. Serve slices of warm cake topped with warm cashew-caramel sauce. Store cake loosely covered. Cover and refrigerate any remaining caramel sauce.

CAJETA CARAMEL FUDGE

Steps:

• Line 9-inch square pan with foil. Spray lightly with cooking spray.
• In large microwavable bowl, microwave chocolate chips and condensed milk uncovered on High 1 minute; stir. Microwave 45 seconds longer; stir until smooth. Add 1 1/2 cups cashews. Spread evenly in pan. Refrigerate 1 hour.
• In medium microwavable bowl, microwave white chocolate and cajeta uncovered on High 1 minute, stir. Microwave 45 seconds longer; stir until smooth. Spread evenly over fudge layer. Sprinkle with 1 cup cashews; press gently into caramel layer. Sprinkle with salt. Refrigerate about 3 hours or until firm. Cut into 6 rows by 6 rows. Store covered at room temperature.

CARAMEL FUDGE CAKE

Steps:

• HEAT oven to 350 degrees F. Coat 13x9-inch pan lightly with no-stick cooking spray.
• PREPARE cake mix according to package directions. Pour 2 cups batter into prepared pan. Bake 15 minutes.
• MELT caramels and butter in heavy saucepan over low heat. Remove from heat. Stir in sweetened condensed milk until blended. Spread caramel mixture evenly over cake. Spread remaining cake batter over caramel mixture.
• BAKE an additional 25 minutes or until cake springs back when lightly touched. Cool. Mix caramel topping and pecans in small bowl. Spread over cooled cake.

CASHEW CARAMEL FUDGE

Steps:

• Line a 9inch square baking pan with foil; butter the foil with 2 tbls. butter.
• Set aside.
• In a large heavy saucepan, combine milk, sugar and remaining butter.
• Cook and stir over medium heat until sugar is dissolved.
• Bring to a rapid boil; boil for 5 minutes, stirring constantly.
• Remove from heat; stir in chocolate chips and marshmallow creme until melted.
• Fold in caramels, cashews and vanilla; mix well.
• Pour in prepared pan.
• Cool.
• Remove from pan and cut into 1-inch squares.
• Store at room temperature.

THELMA LOU'S CASHEW FUDGE

Steps:

• Grease a 9-inch square pan. In a saucepan, melt the butter and add the brown sugar. Cook over low heat for 2 minutes, stirring constantly. Add the milk and continue cooking, stirring until the mixture boils. Remove from the heat and allow to cool.
• Gradually add the confectioners' sugar until the mixture is of fudge consistency. Add the nuts. Spread in the prepared pan and cool.