Shelly's Recipe

CHOCOLATE-CARAMEL-NUT CAKE

Category: Cakes

1 box butter recipe chocolate cake mix
1 (4-serving size) box chocolate instant pudding and pie filling mix
1 cup water
1/2 cup butter, softened
4 eggs
1 cup semisweet chocolate chips
1/3 cup caramel topping
2 tbsp chopped nuts

Heat oven to 350 (325 for bundt, dark or nonstick pan). Grease and flour 12-cup fluted tube cake pan or 10x4-inch angel food (tube cake) pan, or spray with baking spray with flour.

In large bowl, beat cake mix, pudding mix, water, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in chocolate chips. Pour into pan.

Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan. Remove from pan to plate. Cool 10 minutes. Prick top of warm cake several times with fork; spread caramel topping over top of cake. Sprinkle with nuts. Cool completely, about 1 hour. Store covered.

Serve with caramel and/or chocolate topping and extra chopped nuts over slices and on dessert plate.