Recipe by KLLOYD
"Yummy and easy to make!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (18.25 ounce) package
devil's food cake mix
1 (5.9 ounce) package
instant chocolate pudding mix
1 1/4 cups
1 (8 ounce) package
1 (16 ounce) package
milk chocolate frosting
Great tasting cake and wonderful icing (a total figure destroyer, though...) After seeing the comments about the caramels sticking to the pan bottom, I took one of the suggestions to use caramel ice cream topping. When I turned out the cake onto the wire rack, however, it fell apart, while some of it stuck to the pan. The cake was way too moist. Any suggestions as to the reason why this happened? (the pan was well coated with a flour/oil baking spray).
I found this cake a little disappointing. The caramel fell to the top of the cake, so it wasn't in the middle like it was to be. This make the cake top heavy and fell apart.
I used carmel topping as everyone seemed to suggest. I also used D Hines cake mix. If I recall correctly, there's already pudding in the mix. Well, my cake didn't fall apart. It held very well. Nice form. Except for the missing top!!!! I don't think I'd use the topping again. It all sank to the bottom of the pan (top of the cake). Maybe you have to use the tiniest amount of topping. But, then what's the point? I'm wondering if maybe cutting the carmels into tiny pieces and laying them on top of the batter before you put it in the oven. Or not add any carmel to the cake mix and just use carmel frosting instead of chocolate frosting, because you're adding chocolate pudding to the frosting anyways. I LOVE the frosting, and I am not a frosting person. But I'm going to try carmel frosting instead next time.
I recommend putting 2/3 of the batter in the bundt pan before adding caramel. The weight of the caramel caused the caramel to sink to what became the top of the cake and it stuck to the pan.
I agree with everyone else. The carmel was too heavy and once it cooled it was very hard! Next time I will use ice cream topping. Also be careful to buy a cake mix that has the same amounts of egg, water and oil as the recipe. That could be another reason for it not wanting to hold together
ditto on the sticking to the pan and falling apart....next time I will use ice cream topping caramel instead the the candies...and try to avoid letting the caramel touch the edges of the pan when drizzling it...the taste is yummy, so definitely worth trying again to see if I can get it right...
I agree with the above review. Also the caramel hardened too much. I think next time I will use caramel ice cream topping. BUT the frosting is absolutely THE BEST!!!! All the girls at work wanted that recipe.
great cake - but that carmel was very hard to work with. i couldn't get the knife through the carmel.
* Percent Daily Values are based on a 2,000 calorie diet.
Caramel Nougat Bar Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 588
** Calories from Fat: 226
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
This rich, coffee-flavored classic is surprisingly easy to make.
This moist, delicious lemon sheet cake is so quick and easy to make!
See how to make a 5-star pineapple upside-down cake.