Chocolate Cake with Caramel-Chocolate-Pecan Filling


I would love to be able to credit this recipe, but it’s something my mom’s been making since I was a kid. I suspect it was originally an Eagle-branded recipe, given the sweetened condensed milk and caramels. I haven’t seen Eagle caramels in years. But no worries — you can make it with any kind of chewy caramel. I made it with Werthers’, most recently.

Chocolate Cake with Caramel-Chocolate-Pecan Filling

  • 1 package chocolate cake mix, plus the ingredients to prepare it as listed on the package
  • 14 oz. chewy caramels (Kraft, Werthers’, Eagle, whatever), unwrapped
  • 1 stick butter or margarine
  • 1 14 oz. can sweetened condensed milk (not evaporated milk)
  • 1 c. coarsely chopped pecans
  • 1 12 oz. bag semi-sweet chocolate chips
  • Powdered sugar for dusting

Preheat the oven to 350°F. Prepare the cake mix as the package directs. Pour 2 c. of the prepared cake mix into a greased 13″x9″ baking pan, and bake for 15 minutes.

While that layer is baking, melt the caramels with the butter and sweetened condensed milk over low heat, stirring until smooth. Toast the pecans lightly. I use a toaster oven.

Pour the caramel over the partially-baked cake layer, smoothing it out, and sprinkle with the chocolate chips and pecans. Spread the remainder of the cake mix over the top, evenly, and bake again for 30-35 minutes, until the top springs back lightly when touched.

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Cool completely before serving. Dust with powdered sugar immediately before serving. This cake is so rich that it needs no frosting. Refrigerate the leftovers — if there are any!

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