Chocolate-Caramel Cake with Nuts
There were two things I wanted to do yesterday -- go to the gym, and make a chocolate-caramel layered cake. Usually those two things are never together on someone's agenda; they are the polar opposite of activities. Most people avoid cake and go to the gym, or they avoid the gym and eat lots of cake. I am not sure which type of person I am anymore. I wisely decided to make the chocolate cake first, became really hungry, and ended up having chocolate cake for dinner. D'oh! After I inhaled a piece, I realized at that point there was no way I was going to go the gym anymore. Oh well, there is always tomorrow... right?
So the moral of the story is, make this cake! I was extremely pleased with how it turned out. It has 4 layers a soft, moist devil's food cake with a creamy, smooth caramel filling. The entire cake is topped off with a final layer of melted dark chocolate and delicious pecans. The secret that makes this cake work is you whip chocolate pudding mix into the cake batter before you bake, and vanilla pudding mix into the caramel filling. Cool Whip is also added to melted dark chocolate to give it a creamy, dreamy texture.
This is not something I regularly make, but every once in-awhile it is always a good idea to bake a cake, especially when it involves JELL-O! Just go to the gym first!
- 1 devil's food cake mix
- 1 JELL-O chocolate instant pudding
- 12 Ounce 1 jar caramel sauce
- 0.5 cup skim milk, divided
- 1 Ounce JELL-O vanilla instant pudding
- 8 Ounce COOL WHIP Whipped Topping, thawed, divided
- cup dark chocolate chips
- 0.25 pecan piece
To learn how to make this delicious JELL-O dessert, check out the slideshow above.
This is a collaboration between JELL-O and the Kitchen Daily Curator Network. Compensation was provided by Kraft Foods via AOL Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Kraft Foods.