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Community Recipe
from [batesballard22]
Caramel Chocolate Cake

Caramel Chocolate Cake

Taste of Home

  • Yield: 8 servings


  • Cake



1 package (18-1/4 ounces) German chocolate cake mix

3/4 cup packed brown sugar

6 tablespoons butter, cubed

2 tablespoons heavy whipping cream

1/2 cup finely chopped pecans

1 package (3.4 ounces) instant butterscotch pudding mix

1 cup cold milk

2-1/2 cups whipped topping


Prepare and bake cake according to package directions for two 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Meanwhile, in a small saucepan, combine the brown sugar, butter and cream. Cook and stir over low heat until sugar is dissolved. Increase heat to medium. Do not stir. Cook for 3-6 minutes or until bubbles form in center of mixture and color is amber brown. Remove from the heat; stir in pecans. Cool at room temperature for 30 minutes, stirring occasionally.

In a small bowl, whisk pudding mix and milk for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Cover and refrigerate until thickened, about 20 minutes.

Place one cake layer on a serving platter; spread with 3/4 cup pudding mixture. Top with remaining cake layer; spread remaining pudding mixture over top and sides of cake.

If necessary, reheat pecan mixture in a microwave for up to 30 seconds to achieve a spreading consistency. Spoon pecan mixture around edge of cake. Store in the refrigerator. Yield: 10-12 servings.

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Caramel Chocolate Cake Recipe