Chocolate-Caramel-Nut Cake

Health score
1%
Chocolate-Caramel-Nut Cake
177 min.
16
287kcal

Suggestions


Indulge your sweet tooth with our delectable Chocolate-Caramel-Nut Cake, a dessert that promises to be the star of any gathering! This cake is a delightful fusion of rich chocolate, luscious caramel, and crunchy nuts, creating a symphony of flavors and textures that will leave your guests craving more. With a preparation time of just under three hours, this cake is perfect for special occasions or a weekend treat.

Imagine slicing into a moist, chocolatey cake that is not only visually stunning but also bursting with flavor. The combination of a buttery chocolate cake mix and creamy chocolate pudding ensures a rich and tender crumb, while the semisweet chocolate chips add delightful pockets of melted chocolate throughout. The crowning glory is the warm caramel topping, which seeps into the cake, enhancing its sweetness and creating a gooey, irresistible layer.

To top it all off, a sprinkle of chopped nuts adds a satisfying crunch, making each bite a delightful experience. Whether you’re celebrating a birthday, hosting a dinner party, or simply treating yourself, this Chocolate-Caramel-Nut Cake is sure to impress. So gather your ingredients, preheat your oven, and get ready to create a dessert that will have everyone asking for seconds!

Ingredients

  • 0.5 cup butter softened
  • 0.3 cup mrs richardson's butterscotch caramel sauce 
  •  eggs 
  • box cake mix 
  • box chocolate pudding instant (4-serving size)
  • tablespoons nuts chopped
  • oz semi chocolate chips 
  • cup water 

Equipment

  • bowl
  • frying pan
  • oven
  • hand mixer
  • toothpicks
  • cake form

Directions

  1. Heat oven to 350F (325F for fluted tube, dark or nonstick pan). Grease and flour 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan, or spray with baking spray with flour.
  2. In large bowl, beat cake mix, dry pudding mix, water, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in chocolate chips.
  3. Pour into pan.
  4. Bake 46 to 54 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan.
  5. Remove from pan to plate. Cool 10 minutes. Prick top of warm cake several times with fork; spread caramel topping over top of cake.
  6. Sprinkle with nuts. Cool completely, about 1 hour. Store covered.

Nutrition Facts

Calories287kcal
Protein5.11%
Fat38.9%
Carbs55.99%

Properties

Glycemic Index
4.98
Glycemic Load
0.06
Inflammation Score
-3
Nutrition Score
5.798260886951%

Nutrients percent of daily need

Calories:287.33kcal
14.37%
Fat:12.53g
19.27%
Saturated Fat:6.99g
43.7%
Carbohydrates:40.56g
13.52%
Net Carbohydrates:38.99g
14.18%
Sugar:24.69g
27.43%
Cholesterol:56.81mg
18.94%
Sodium:400.22mg
17.4%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:9.56mg
3.19%
Protein:3.7g
7.41%
Phosphorus:162.89mg
16.29%
Manganese:0.25mg
12.71%
Copper:0.2mg
10.17%
Iron:1.66mg
9.23%
Calcium:86.98mg
8.7%
Vitamin B2:0.14mg
8.14%
Selenium:5.52µg
7.89%
Magnesium:29.3mg
7.32%
Folate:28.25µg
7.06%
Fiber:1.57g
6.27%
Vitamin B1:0.09mg
5.73%
Vitamin A:246.41IU
4.93%
Vitamin B3:0.92mg
4.61%
Vitamin E:0.65mg
4.31%
Zinc:0.6mg
4.02%
Vitamin B5:0.35mg
3.5%
Potassium:117.08mg
3.35%
Vitamin B12:0.17µg
2.83%
Vitamin B6:0.05mg
2.59%
Vitamin K:2.32µg
2.21%
Vitamin D:0.22µg
1.47%