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Chocolate Caramel Nut Cake

Read Reviews (51)

"Easy to make chocolate cake with a gooey caramel center, almost like a candy bar." — Carol

Ingredients Edit and Save

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Original recipe makes 1 -9x13 inch cake Change Servings

1 (18.25 ounce) package German chocolate cake mix
1 cup semisweet chocolate chips
1 (5 ounce) can evaporated milk

14 ounces individually wrapped caramels
3/4 cup butter
1 cup walnuts

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Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch cake pan.
Make cake mix according to package directions. Pour 1/2 of the batter into the prepared pan and bake at 350 degrees F (175 degrees C) for 20 minutes.
In a saucepan over medium low heat melt caramels, margarine, and milk. Pour over top of baked cake. Top with chocolate chips and 1/2 of the walnuts. Pour remaining cake batter over top and sprinkle with the remaining walnuts. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes more.

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We made this for my mother-in-law's birthday last year and it was pretty good. However, it was 10 times better the next day! It just wasn't nearly as good fresh out of the oven for some reason. But I was very pleased. I believe we also used peanuts instead of the other nuts. Very, very good recipe!

—burkfamily1

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Most Helpful Critical Review

Feb 26, 2013

It wasn't bad. I am not a fan of box cakes in the first place, liking cakes made from scratch. However, I made this for my daughter and her boyfriends birthday (they have it on the same day) and they both really liked it. The caramel mixture in the middle was really good-I did not substitute buying already made caramel in a jar as you really miss out on the taste.

—Janet P.

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74 Ratings

Nov 15, 2008

So good! I used the chewy caramel recipe from this site as the filling instead of running to the store and buying caramels and unwrapping them. A dollop of vanilla ice cream on top - decadent!

—Lynn

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Jul 08, 2005

This was a very good cake. I modified by using regular chocolate cake. I also didn't add walnuts. But I would make this again, possibly making a snickers cake by using peanuts. The Caramel filling was VERY good, nice and buttery. Although it would be easier to use caramel topping, I feel like the people who did that missed out.

—Clkrause

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Feb 19, 2003

It might be messy, it might not be too pretty, but this cake is soooo delicious. I used a favorite chocolate cake recipe instead of a cake mix. I also left out the walnuts- there are no walnuts in Snickers. The best part is the caramel sauce- it is so buttery and yummy!

—Erin

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Feb 22, 2003

I MADE THIS CAKE FOR VALENTINE'S DAY. PLACE IN MICROWAVE FOR 10-15 SECONDS BEFORE EATING TO MELT CHOCOLATE CHIPS. I ALSO ADDED DICED SNICKERS BARS ON TOP AND ADDED A DOLLOP OF VANILLA ICE CREAM. BY FAR-ONE OF THE BEST CAKES I'VE HAD!!

—VANNELLA

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Feb 12, 2008

I have been making this recipe for over 20 years, it is a favorite of ours. The caramel filling is supposed to be somewhat solid once it cools off. It is equally delicious warm or cold (or, in some cases, frozen!)

—LeeAnn

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Jul 07, 2007

Absolutely FABULOUS!!!!!!!! Well worth the time to unwrap and melt the caramels!! :-)

—REDHEADEDRIOT

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Nutrition

Calories
266 kcal
13%

Carbohydrates
35.5 g
11%

Cholesterol
18 mg
6%

Fat
13.6 g
21%

Fiber
0.7 g
3%

Protein
3.1 g
6%

Sodium
246 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chocolate Caramel Nut Cake

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 266
Calories from Fat: 122

% Daily Value *
Total Fat 13.6g 21 %
Saturated Fat 6.3g 32 %
Cholesterol 18mg 6 %
Sodium 246mg 10 %
Potassium 128mg 4 %
Total Carbohydrates 35.5g 11 %
Dietary Fiber 0.7g 3 %
Protein 3.1g 6 %
Sugars 25.6g
Vitamin A 4 %
Vitamin C < 1 %
Calcium 8 %
Iron 9 %
** Thiamin 2 %
Niacin 7 %
** Vitamin B6 2 %
** Magnesium 7 %
Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.