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Fudge Cake with Cashew-Caramel Sauce
Fudge Cake with Cashew-Caramel Sauce
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Prep Time:
40 minutes
Total Time:
2 hours
Decadent chocolate cake with buttery cashew caramel sauce.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 bag (14 oz) caramels, unwrapped
  • 1 cup evaporated milk (from 12-oz can)
  • 3/4 cup cashew halves
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pan), then grease and lightly flour a 12-cup fluted tube cake pan or spray with baking spray with flour.
  • Prepare and bake the cake according to the instructions on the box for a fluted tube pan. Let it cool for 10 minutes, then carefully remove it from the pan onto a cooling rack. Allow the cake to cool for an additional 15 to 30 minutes.
  • In a 2-quart saucepan, melt caramels with evaporated milk over gentle heat, stirring often until smooth. Add cashews and pour the warm cashew-caramel sauce over slices of warm cake. Store cake loosely covered and refrigerate any extra sauce.

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