Prep Time: 40min
Total Time: 2h00min
Servings: 16
Ingredients
- 1
- box Betty Crocker® SuperMoist® chocolate fudge cake mix
- Water, vegetable oil and eggs called for on cake mix box
- 1
- bag (14 oz) caramels, unwrapped
- 1
- cup evaporated milk (from 12-oz can)
- 3/4
- cup cashew halves
Directions
- 1Heat oven to 350°F (325ºF for dark or nonstick pan). Grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
- 2Make and bake cake as directed on box for fluted tube pan. Cool 10 minutes; remove from pan to cooling rack. Cool 15 to 30 minutes.
- 3Meanwhile, in 2-quart saucepan, heat caramels and evaporated milk over low heat, stirring frequently, until caramels are melted. Stir in cashews. Serve slices of warm cake topped with warm cashew-caramel sauce. Store cake loosely covered. Cover and refrigerate any remaining caramel sauce.
Expert Tips
Top servings of warm cake and sauce with a scoop of vanilla ice cream.
Reheat leftover caramel sauce by placing it in a microwavable container and microwaving uncovered on High for 20 to 30 seconds.
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