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Chocolate Caramel Nut Cake

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  Sugar 2 1⁄4 Cup (36 tbs)
  Chopped diamond walnuts 1 Cup (16 tbs)
  Hot water 1⁄4 Cup (4 tbs)
  Choco bake 2 Tablespoon (Nestles)
  Flour 2 Cup (32 tbs) (Pillsbury's Best Sifted Regular Or Instant Blending)
  Soda 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Butter 2⁄3 Cup (10.67 tbs) (Land O Lakes)
  Eggs 3
  Vanilla extract 1 Teaspoon
  Water 3⁄4 Cup (12 tbs)

Grease and flour bottoms of two 8 or 9-inch layer pans.
Melt 1 cup sugar in heavy skillet over low heat, stirring constantly, until golden brown.
Remove from heat; stir in walnuts.
Gradually add hot water, a few drops at a time, stirring constantly, until sugar is completely dissolved.
Add Choco-bake; stir to melt.
Set aside.
Combine flour, soda and salt.
Cream butter in large mixing bowl.
Gradually add 1 1/4 cups sugar; cream at high speed of mixer until light and fluffy.
At medium speed blend in eggs, one at a time, beating well after each.
Add 3/4 cup of the chocolate-nut mixture and vanilla extract.
At low speed add dry ingredients to creamed mixture alternately with water, beginning and ending with dry ingredients.
Blend well after each addition.
Pour into pans.
Bake at 350° for 35 to 40 minutes until cake springs back when touched lightly in the center.
Cool and frost.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5799 Calories from Fat 2795

% Daily Value*

Total Fat 316 g485.5%

Saturated Fat 104.5 g522.5%

Trans Fat 0 g

Cholesterol 957 mg319%

Sodium 2579.2 mg107.5%

Total Carbohydrates 677 g225.6%

Dietary Fiber 37.1 g148.5%

Sugars 452.4 g

Protein 92 g184.3%

Vitamin A 89.6% Vitamin C

Calcium 36% Iron 156.2%

*Based on a 2000 Calorie diet

Chocolate Caramel Nut Cake Recipe