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Chocolate-Caramel-Nut Cake




Source of Recipe


Betty Crocker®


List of Ingredients




1 package Betty Crocker® SuperMoist® butter recipe chocolate cake mix
1 package (4-serving size) chocolate instant pudding and pie filling mix
1 cup water
1/2 cup butter or margarine, softened
4 eggs
1 bag (6 ounces) semisweet chocolate chips (1 cup)
1/3 cup caramel topping
Chopped nuts


Recipe



1. Heat oven to 350ºF. Grease and flour 12-cup bundt cake pan or 10x4-inch angel food cake pan (tube pan).
2. Beat cake mix, pudding mix, water, butter and eggs in large bowl with electric mixer on low speed 2 minutes, scraping bowl occasionally. Stir in chocolate chips. Pour into pan.
3. Bake 53 to 57 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan. Remove from pan to plate. Cool 30 minutes. Prick top and side of warm cake several times with fork; spread caramel topping over top of cake. Sprinkle with nuts. Cool completely, about 1 hour. Store covered.