Caramel In-Between Fudge Cake

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  • 35 min prep time
  • 2 hr 20 min total time
  • 12 ingredients
  • 18 servings

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

Directions

  1. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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