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Fudge Cake with Cashew-Caramel Sauce

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  0 reviews
  • 40 min prep time
  • 2 hr 0 min total time
  • 5 ingredients
  • 16 servings
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Pieces of rich chocolate cake are topped with a creamy caramel sauce loaded with buttery cashews.

1
box 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

  • 1 Heat oven to 350°F (325ºF for dark or nonstick pan). Grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
  • 2 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.
  • 3 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.

Expert Tips

Top servings of warm cake and sauce with a scoop of vanilla ice cream.

Reheat leftover caramel sauce by placing it in a microwavable container and microwaving uncovered on High for 20 to 30 seconds.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
% Daily Value
Total Fat
14g
22%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
0%
Cholesterol
45mg
15%
Sodium
330mg
14%
Total Carbohydrate
45g
15%
Dietary Fiber
0g
0%
Protein
5g
5%
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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