Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Caramel Fudge Cake




Source of Recipe


EAGLE BRAND®


List of Ingredients




1 (18 1/4 or 18 1/2-ounce) package chocolate cake mix
1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup margarine or butter
1 (14-ounce) package caramels, unwrapped
1 cup coarsely chopped pecans


Recipe



Preheat oven to 350°. Prepare cake mix as package directs. Pour 2 cups batter into greased 13x9-inch baking pan; bake 15 minutes.
Meanwhile, in heavy saucepan, over low heat, melt caramels and margarine. Remove from heat; add Eagle Brand®. Mix well. Spread caramel mixture evenly over cake; spread remaining cake batter over caramel mixture.
Top with nuts. Return to oven; bake 25 minutes longer or until cake springs back when lightly touched. Cool. Garnish as desired