Chocolate Caramel Nut Cake – How could this be anything but good?

This has always been one of my favorite cakes and is a perfect fit for a fake gourmet. 🙂

Start with a German chocolate cake mix, preferably the kind with pudding in the mix. Follow the directions on the box to prepare the mix. (I like to substitute sour cream for the oil called for on the box because it gives a nicer texture.)

Once the batter is ready, pour half of it into a greased and floured 9×13 cake pan. I line the bottom with parchment before greasing and flouring, but it isn’t required. Bake at 350 degrees for 10 minutes; then remove it from the oven and let it cool for 10 minutes.

While the first half is baking and cooling, unwrap a 14 oz. bag of caramels and put them in a small saucepan with 1/3 cup of milk and a stick of butter (1/2 cup). Heat over low until the caramels melt, stirring constantly to keep it from sticking. (You can also do this in the microwave, in 1 minute intervals, stirring after each interval.)

You can add as thick a layer of chips and nuts as you like!

Once the caramel mixutre is smooth, pour it over the baked cake and sprinkle milk chocolate chips and dry roasted peanuts evenly over it. Top with the rest of the cake batter. Spread it gently to completely cover the layer of caramel, chips, and nuts. (Be sure to pour the batter as evenly over the top as possible; it is difficult to spread without distrurbing the chips/nuts.)

Return to the oven and bake for an additional 20-25 minutes or until the top of the cake springs back when you touch it lightly.

Now for the hardest part . . . DON’T CUT IT UNTIL IT IS COMPLETELY COOLED! If you cut it too soon, you will end up with a mass of chocolate, caramel, and nuts that is almost a pudding. It still tastes wonderful, but it is much messier to eat. Allowing it to cool completely (at least 2 hours!) will let the caramel layer set.

Leftovers can be stored in a covered dish until gone — no need to refrigerate!