Chocolate Caramel Nut Cake II

This recipe for Chocolate Caramel Nut Cake II is the perfect dessert for any chocolate lover. The cake is made with a rich chocolate cake mix, and then topped with a layer of caramel and chopped nuts. The result is a moist and delicious cake that is sure to satisfy your sweet tooth.


  • 4 eggs, ¾ teaspoon baking soda, 16 fun size bars chocolate-coated caramel-peanut nougat candy, ¼ teaspoon salt, 1 cup unsalted butter, ¼ cup water, 2 cups white sugar, 2 tablespoons peanut butter, 3 teaspoons vanilla extract, 2 cups all-purpose flour


1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour two 9 inch square cake pans.

2. In the top of a double boiler, combine the cut up candy bars, water, and peanut butter. Heat and stir until well melted and blended. Set mixture aside to cool.

3. Mix together the flour, baking soda, and salt. Set aside.

4 Separate the egg whites from the yolks Beat the egg whites until stiff peaks are formed Set aside

5 In a large bowl cream butter or margarine thoroughly Gradually add the sugar and beat in the 4 unbeaten egg yolks vanilla and cooled candy bar mixture Mix until smooth 6 Add 1/4 cup of buttermilk Stir in the flour mixture alternately with then remaining 1 cup of buttermilk mix only until just blended Gently fold in stiffly beaten egg whites Pour batter into prepared pans

7 Bake at 350 degrees F (175 degrees C) for 45 minutes Let cakes cool in pans for 5 minutes then turn out onto a cake rack to finish cooling Serve with ice cream or whipped cream if desired

See also  Pecan Delight

Nutrition Facts

  • Calories: 2200
  • Fat: 120 g
  • Cholesterol: 470 mg
  • Sodium: 1560 mg
  • Carbohydrates: 260 g
  • Fiber: 4 g
  • Protein: 24 g
Chocolate Caramel Nut Cake II

Similar Posts