Chocolate Caramel Cake
  • 1 (1-pound) package caramels, unwrapped
  • ½ cup evaporated milk
  • 1 (18.25-ounce) package devil’s food or dark chocolate cake mix
  • 1 (4-serving) package chocolate instant pudding mix
  • 4 eggs
  • 1 cup sour cream
  • ½ cup vegetable oil
  • ¼ cup water
  • 2 cups semisweet chocolate chips, divided
  • 1¾ cups chopped pecans, divided
  • 2 tablespoons unsalted butter
  1. Place the caramels and milk in a saucepan over low heat. Stir frequently until melted. Meanwhile, preheat the oven to 350 degrees. Generously grease a 13-by-9-inch baking pan and set aside.
  2. In the bowl of an electric mixer, combine the cake mix, pudding mix, eggs, sour cream, oil and water. Mix at medium speed for 2 minutes. Spread half the batter into the prepared baking pan and bake 15 minutes. Remove from the oven and carefully pour the warm caramel mixture evenly over the top, being careful to keep it away from the edge. Sprinkle with half the chocolate chips and 1 cup of the pecans. Carefully spread the remaining batter over the top. Bake 35 minutes. Cool on a wire rack for 30 minutes.
  3. Meanwhile, place the remaining chocolate chips and butter in a small saucepan over low heat. Stir until smooth and melted. Spread evenly over the cooled cake and sprinkle with the remaining pecans. Cool completely before slicing and serving.
Recipe by The Tennessee Magazine at