Caramel Fudge Chocolate Cake Recipes

Steps:

• 1. Prepare cake batter according to package directions.
• 2. Pour into a greased 13-in.x9-in. baking pan. Bake at 350 degrees for 35-40 minutes or until toothpick inserted near center comes out clean. Immediately poke holes in the cake with end of a wooden spoon. Spread caramel and fudge topping over cake. Cool on wire rack.
• 3. Frost with frosting. Sprinkle with toffee bits and chocolate chips. Store in the fridge.

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.

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.

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.

Steps:

• Prepare brownie batter according to package directions. Spread into a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 20 minutes. Place pan on a wire rack for 10 minutes (leave oven on). , Meanwhile, in a microwave-safe bowl, melt caramels with milk. Pour over brownie crust; sprinkle with pecans. , In a large bowl, beat cream cheese and sugar until light and fluffy. Add eggs; beat on low speed just until combined. Stir in melted chocolate. Pour over pecans. Return pan to baking sheet., Bake until center is almost set, 35-40 minutes. Cool on a wire rack for 10 minutes. Run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cool. Remove sides of pan.