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Caramel In-Between Fudge Cake

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  • 35 min prep time
  • 2 hr 20 min total time
  • 12 ingredients
  • 18 servings
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Enjoy this chocolate frosted fudge cake that’s made using Pillsbury® Moist Supreme® cake mix with pudding and filled with caramels – a delicious dessert.

Bake-Off® Contest 21, 1970
Judee Disco
Norwich, Connecticut

Ingredients

Filling

28
caramels, unwrapped
1
tablespoon butter or margarine
1
can (14 oz) sweetened condensed milk (not evaporated)

Cake

1
box Pillsbury™ Moist Supreme™ dark chocolate cake mix with pudding
1
cup water
3
eggs

Frosting and Garnish

1/2
cup butter or margarine, softened
2
envelopes (1 oz each) premelted unsweetened baking chocolate
3
tablespoons half-and-half
1
teaspoon vanilla
2
cups powdered sugar
1/3
cup sliced almonds, toasted

Steps

  • 1 Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening; lightly flour. In 2-quart saucepan, cook and stir filling ingredients over medium-low heat until caramels are melted. Set aside.
  • 2 In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Spread half of batter in pan. Bake 20 minutes. Spread filling over partially baked cake; cover with remaining batter. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely.
  • 3 In small bowl, beat 1/2 cup butter, the chocolate, half-and-half and vanilla with electric mixer on medium speed until well blended. Beat in powdered sugar until light and fluffy. Frost cooled cake; sprinkle with almonds.
  • 1 Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening; lightly flour. In 2-quart saucepan, cook and stir filling ingredients over medium-low heat until caramels are melted. Set aside.
  • 2 In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Spread half of batter in pan. Bake 20 minutes. Spread filling over partially baked cake; cover with remaining batter. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely.
  • 3 In small bowl, beat 1/2 cup butter, the chocolate, half-and-half and vanilla with electric mixer on medium speed until well blended. Beat in powdered sugar until light and fluffy. Frost cooled cake; sprinkle with almonds.

Expert Tips

To toast almonds, bake uncovered in ungreased shallow pan in 350°F oven about 10 minutes, stirring occasionally, until golden brown.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
390
% Daily Value
Total Fat
14g
0%
Saturated Fat
8g
0%
Sodium
360mg
0%
Total Carbohydrate
60g
0%
Dietary Fiber
2g
0%
Protein
6g
6%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 3 Other Carbohydrate; 2 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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