Chocolate Caramel Pecan Cake
A decadent chocolate cake layered with gooey caramel, toasted pecans, and chocolate chips, finished with a rich caramel pecan topping.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 1x
- Method: Dessert
- Cuisine: American
Ingredients
Scale
- 1 box German chocolate cake mix
- 3 eggs
- 1/2 cup vegetable oil
- 1/2 cup water
- 1 bag Kraft caramels
- 1 stick butter
- 1/4 cup evaporated milk
- 12 ounces semi-sweet chocolate chips
- 1 cup pecans
- 16 ounce can chocolate frosting
Instructions
- Preheat oven to 350°F and grease a 13 x 9 inch cake pan.
- Mix cake mix according to box directions.
- Pour half of the batter into the greased pan and bake for 15 minutes.
- While the cake bakes, melt caramels, butter, and evaporated milk in a medium saucepan, stirring constantly.
- Pour the melted caramel mixture over the baked portion of the cake.
- Sprinkle chocolate chips and pecans over the caramel layer.
- Pour the remaining cake batter evenly over the pan and bake for about 20 more minutes until the cake is set.
- Let the cake cool completely, then frost with chocolate frosting.
Notes
Unwrap caramels before beginning the recipe, as this step can take longer than expected. A Devil’s Food or other chocolate cake mix works well too. For a richer flavor, use toasted pecans.
Nutrition
- Calories: 450
- Sugar: 40
- Sodium: 300
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 2
- Protein: 5
- Cholesterol: 40
Find it online: https://www.receipster.com/chocolate-caramel-pecan-cake/