Who can resist this chocolate cake filled with caramel and topped with pecans? Invite some people over so you don’t eat the whole thing.

Rich Caramel Cake


  • 1 (14 ounce) package caramels, unwrapped
  • 1/2 cup margarine or butter
  • 1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)
  • 1 (18.25 ounce) package chocolate cake mix
  • 1 cup coarsely chopped toasted pecans


1 Preheat oven to 350 degrees F. In saucepan over low heat, melt caramels and butter. Remove from heat; add Eagle Brand. Mix well; set aside.

2 Prepare cake mix as package directs. Spread 2 cups batter into greased 13 x 9-inch baking pan; bake 15 minutes. Spread caramel mixture over cake; spread remaining batter over caramel mixture. Top with pecans. Return to oven; bake 30 to 35 minutes or until cake springs back when touched.


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