Fudge Cake with Cashew-Caramel Sauce

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

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Servings 16

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ingredients 5
Prep Time 40 min
Total Time 2 hr 0 min

Ingredients

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

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Directions

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

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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
Calories from Fat: 130),

% Daily Value

Total Fat: 14g; 14%
(Saturated Fat 3 1/2g, 3 1/2% Trans Fat 0g 0% ),
Cholesterol: 45mg; 45%;
Sodium: 330mg; 330%;
Total Carbohydrate: 45g; 45%
(Dietary Fiber 0g 0% Sugars 25g 25% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 0%;
Calcium: 15%;
Iron: 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;