FUDGE CAKE WITH CASHEW-CARAMEL SAUCE

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Fudge Cake with Cashew-Caramel Sauce image

Pieces of rich chocolate cake are topped with a creamy caramel sauce loaded with buttery cashews.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 16

Number Of Ingredients 5

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1 bag (14 oz) caramels, unwrapped
1 cup evaporated milk (from 12-oz can)
3/4 cup cashew halves

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.

Nutrition Facts : Calories 330, Carbohydrate 45 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 25 g, TransFat 0 g

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