Caramel Fudge Chocolate Cake Recipes

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CARAMEL-FUDGE CHOCOLATE CAKE



Caramel-Fudge Chocolate Cake image

To satisfy the chocolate lovers in our family, I added hot fudge topping and chocolate chips to a caramel-covered dessert that's quite popular in our area. The moist cake layer is a breeze to prepare using a boxed mix, and the rich toppings make it especially decadent. -Karen Stucky, Freeman, South Dakota

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 15 servings.

Number Of Ingredients 6

1 package chocolate cake mix (regular size)
1 cup miniature semisweet chocolate chips, divided
1 jar (12-1/4 ounces) caramel ice cream topping, warmed
1 jar (11-3/4 ounces) hot fudge ice cream topping, warmed
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup English toffee bits or almond brickle chips

Steps:

  • Prepare cake batter according to package directions. Stir in 3/4 cup chocolate chips. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Immediately poke holes in the cake with a meat fork or skewer. Spread caramel and fudge toppings over cake. Cool on a wire rack., Frost with whipped topping. Sprinkle with toffee bits and remaining chocolate chips. Store in the refrigerator.

Nutrition Facts : Calories 446 calories, Fat 18g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 426mg sodium, Carbohydrate 70g carbohydrate (53g sugars, Fiber 2g fiber), Protein 5g protein.

FABULOUS FUDGE CHOCOLATE CAKE



Fabulous Fudge Chocolate Cake image

This is my favorite chocolate cake recipe because of the moist texture and rich, dark chocolate flavor. Enjoy!

Provided by Charmaine Brooks

Categories     Desserts     Cakes     Sheet Cake Recipes

Yield 24

Number Of Ingredients 14

2 ¼ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
½ cup butter
2 ½ cups packed brown sugar
3 eggs
1 ½ teaspoons vanilla extract
3 (1 ounce) squares unsweetened chocolate, melted
1 cup sour cream
1 cup boiling water
½ cup butter
1 cup packed brown sugar
¼ cup milk
1 ¾ cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Sift together the flour, baking soda and salt. Set aside.
  • In a large bowl, beat 1/2 cup butter or margarine and 2 1/2 cups brown sugar until well mixed. Add eggs one at a time. Beat in the vanilla and melted chocolate squares. Add 1/2 the sour cream and then 1/2 the dry ingredients to the butter mixture until well blended.
  • Add the remaining sour cream and dry ingredients to the batter. Stir in boiling water.
  • Bake in a greased 9 X 13 inch pan for 35 minutes.
  • Let cool 10 minutes before icing.
  • To Make Caramel Icing: First melt 1/2 cup butter in a saucepan. Stir in 1 cup brown sugar and boil about 2 minutes. Stir in 1/4 cup milk and bring to a boil. Place pan in cold water and stir in the confectioners' sugar. Continue stirring until smooth. Spread over still warm cake.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 50.8 g, Cholesterol 48 mg, Fat 12.3 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 7.5 g, Sodium 233.1 mg, Sugar 40 g

CARAMEL-CHOCOLATE LAYERED FUDGE



Caramel-Chocolate Layered Fudge image

Just go for it in this over-the-top dessert, with layers of nut-and-marshmallow caramel fudge layered with equally rich cake.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 96

Number Of Ingredients 14

2 cups packed dark brown sugar
1/4 cup butter (do not use margarine)
3/4 cup evaporated milk (1/2 of 12-oz can)
2 cups miniature marshmallows
1 bag (12 oz) white vanilla baking chips (2 cups)
1 teaspoon vanilla
1 cup chopped walnuts
2 cups granulated sugar
1/4 cup butter (do not use margarine)
3/4 cup evaporated milk (remaining 1/2 of 12-oz can)
2 cups miniature marshmallows
1 bag (12 oz) semisweet chocolate chips (2 cups)
1 teaspoon vanilla
8 oz walnut halves or pieces (about 1 1/2 cups)

Steps:

  • Line 13x9-inch pan with foil, extending foil over sides of pan; spray foil with cooking spray.
  • For Caramel Fudge Layer, in heavy 3-quart saucepan, cook brown sugar, 1/4 cup butter and 3/4 cup evaporated milk over medium-high heat, stirring constantly, until sugar is dissolved. Heat to boiling, stirring constantly. Reduce heat to low; boil gently without stirring 5 minutes. Remove saucepan from heat. Stir in 2 cups marshmallows, the vanilla chips and 1 teaspoon vanilla; stir until marshmallows and chips are melted and mixture is smooth. Stir in chopped walnuts. Quickly spread mixture in pan. Refrigerate 30 minutes before preparing Chocolate Fudge layer.
  • For Chocolate Fudge Layer, in heavy 3-quart saucepan, cook granulated sugar, 1/4 cup butter and 3/4 cup evaporated milk over medium-high heat, stirring constantly, until sugar is dissolved. Heat to boiling, stirring constantly. Reduce heat to low; boil gently without stirring 5 minutes. Remove saucepan from heat. Stir in 2 cups marshmallows, the chocolate chips and 1 teaspoon vanilla; stir until marshmallows and chips are melted and mixture is smooth. Beat 30 seconds with spoon until glossy. Quickly spread mixture on top of caramel fudge layer. Sprinkle walnut halves and pieces over fudge; press gently into fudge. Cover; refrigerate 1 hour 30 minutes.
  • Remove fudge from pan by lifting foil; remove foil from sides of fudge. With long knife, cut fudge into 12 rows by 8 rows. Store in tightly covered container in refrigerator.

Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Piece, Sodium 20 mg, Sugar 14 g, TransFat 0 g

CARAMEL FUDGE CAKE



Caramel Fudge Cake image

Provided by Food Network

Time 1h5m

Yield 15 servings

Number Of Ingredients 7

1 (12.25 oz.) jar Smucker's® Caramel Spoonable Ice Cream Topping
1 cup coarsely chopped pecans
Crisco® Original No-Stick Cooking Spray
1 (18.25 oz.) package Pillsbury® Devils Food Cake
1 (14 oz.) package caramels, unwrapped
1/2 cup butter or margarine
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk

Steps:

  • HEAT oven to 350 degrees F. Coat 13x9-inch pan lightly with no-stick cooking spray.
  • PREPARE cake mix according to package directions. Pour 2 cups batter into prepared pan. Bake 15 minutes.
  • MELT caramels and butter in heavy saucepan over low heat. Remove from heat. Stir in sweetened condensed milk until blended. Spread caramel mixture evenly over cake. Spread remaining cake batter over caramel mixture.
  • BAKE an additional 25 minutes or until cake springs back when lightly touched. Cool. Mix caramel topping and pecans in small bowl. Spread over cooled cake.

CARAMEL-FUDGE CHOCOLATE CAKE



Caramel-Fudge Chocolate Cake image

Truly sinful and decadent!! This is soooo gooood!! Another great recipe from Quick Cooking magazine May/June 1999 issue. (Not sure of prep time)

Provided by Anita Harris

Categories     Dessert

Time 1h

Yield 12-15 serving(s)

Number Of Ingredients 9

1 (18 1/4 ounce) package chocolate cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 cup semisweet mini chocolate chips, divided
1 (14 ounce) jar caramel ice cream topping, warmed
1 (11 3/4 ounce) jar chocolate fudge topping, warmed
1 (8 ounce) container Cool Whip, thawed
1/2 cup English toffee bits or 1/2 cup almond brickle chips

Steps:

  • Prepare cake batter according to pkg directions.
  • Stir in 3/4 cup chocolate chips and pour into greased 13x9x2 baking pan.
  • Bake at 350F for 35-40 mins or until toothpick inserted near center comes out clean.
  • Immediately poke holes in the cake with a meat fork or skewer.
  • Spread caramel and fudge toppings over cake.
  • Cool on a wire rack.
  • Frost with Cool Whip.
  • Sprinkle with toffee bits and remaining chocolate chips.
  • Store in fridge.

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