Caramel Fudge Cake

"Pure evil...."
 
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Ready In:
1hr 5mins
Ingredients:
10
Yields:
1 cake
Serves:
12
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ingredients

  • 1 (18 1/2 ounce) chocolate cake mix
  • 1 13 cups water
  • 13 cup oil
  • 3 eggs
  • 14 ounces caramels, unwrapped
  • 12 cup butter
  • 1 (14 ounce) can Eagle Brand Condensed Milk
  • 1 cup semi-sweet chocolate chips
  • 1 cup coconut
  • 1 cup pecans, chopped
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directions

  • Preheat oven to 350°.
  • Prepare cake mix with water oil and eggs as package directs.
  • Pour 2 cups of the batter into a greased 13 x 9-inch baking pan; bake 15 minutes.
  • Meanwhile, in a heavy saucepan, over low heat, melt caramels and butter with Eagle Brand Milk, stirring until smooth.
  • Pour on top of cake.
  • Mix chocolate chips and coconut into remaining cake batter. Spread batter over caramel mixture and top with nuts.
  • Return to oven; bake 30 to 35 minutes longer or until cake springs back when lightly touched.
  • Cool and garnish as desired.

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