Try this Caramel Fudge Cake recipe, or contribute your own.
Suggest a better descriptionHeat oven to 350, spray a 13 x 9 in baking dish with the cooking spray. Prepare cake mix as directed on pkg. Pour 2 cups batter into prepared pan, bake 15 min.
Melt caramels and butter in heavy saucepan over low heat, remove from heat, add sweetened condensed milk and mix well. Spread caramel mixture evenly over cake, spread remaining cake batter over the caramel mixture.
Return to oven, bake an additional 25 min. or until the cake springs back when ligtly touched, cool, then mix the caramel topping and pecans in a small bowl. Spread over cooled cake and serve.
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Serving Size: 1 Serving (19g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 131 | ||
Calories from Fat: 128 (98%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.2g | 19 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 20.4mg | 6 % | |
Sodium 54.5mg | 2 % | |
Potassium 39.5mg | 1 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 0.4g | ||
Protein 0.9g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 131
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