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

Ingredients

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