Chocolate-Caramel Cake with Nuts
Want to learn how to make this delicious, decadent JELL-O treat? Continue clicking through our slideshow!
First you need two 9" round pans to make the cake layers. Preheat your oven per the mix's instructions. Combine cake mix with one package of chocolate pudding mix. Then add your wet ingredients, mix and bake all per the instructions on the box. Remove from oven and let cool in pans for at least 10 minutes. Then remove the two cakes from the pan and let cool for another 10-15 minutes on a wire rack.
In the meantime while the cake is cooking, combine the caramel sauce and 1/4 cup milk in mixing bowl; stir. Next add the dry vanilla pudding mix and whisk for about 2 minutes. Gently stir in 1-1/2 cups COOL WHIP which is about 1/2 of the tub. Refrigerate for 20 minutes or until chilled.
With a long serrated knife, cut cakes horizontally in half. Stack on plate, with spreading 1/3 of the caramel mixture between each layer.
Lastly, melt the dark chocolate on the stove top over medium heat for 5-6 minutes or in the microwave on high for 2 minutes while stirring occasionally till the chocolate begins to melt. Add 1/4 cup of milk to the chocolate. Add COOL WHIP to the chocolate and combine evenly.
Carefully spread the chocolate onto the top of the cake and all around the side of the cake. It's okay if it is a little messy, perfection is not the key to this cake! Finish by arranging the pecan pieces on the top! Enjoy!
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