Fudge Cake with Cashew-Caramel Sauce

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  • 40 min prep time
  • 2 hr 0 min total time
  • 5 ingredients
  • 16 servings

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

Directions

  1. 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. 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. 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.

Notes

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Recipe Step Photos

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