Chocolate-caramel Nut Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | American | American, Cakes, S_living | 1 | Servings |
INGREDIENTS
| 1 | 18.25-ounce package german | |
| Cake mix with pudding | ||
| 1 | 14-ounce package caramels | |
| 1/2 | c | Butter or margarine |
| 1/3 | c | Milk |
| 1 | c | Chopped dry roasted peanuts |
| 3/4 | c | Milk chocolate morsels |
INSTRUCTIONS
Prepare cake mix according to package; pour half of batter into a greased and floured 13- x 9- x 2-inch pan. Bake at 350 degrees for 10 minutes. (Cake will not test done.) Cool cake 10 minutes.Combine caramels, butter, and milk in a saucepan; cook over low heat, stirring constantly, until caramels melt. Spread over cake.Sprinkle peanuts and chocolate morsels over caramel mixture. Pour remaining cake batter evenly over top. Bake at 350 degrees for 20 to 25 minutes. Let cake cool in pan on a wire rack. Cut cake into squares to serve. Yield: 15 servings. Posted to MM-Recipes Digest V4 #2 by Stu <stalkofs@optonline.net> on Apr 2, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 3785
Calories From Fat: 1790
Total Fat: 207.6g
Cholesterol: 55.5mg
Sodium: 2364.3mg
Potassium: 2246mg
Carbohydrates: 460g
Fiber: 12.6g
Sugar: 359.1g
Protein: 62.6g