Chocolate Caramel & Pecan Bundt Cake

5 from 1 vote

Calories: 4690kcal

Preheat oven to 350
Grease bundt pan
In large bowl mix cake mix, pudding mix, water, butter, and eggs
1 box chocolate cake mix, 4 ounces box instant chocolate pudding mix, 1 cup water, 1/2 cup butter, 4 eggs
Mix on medium speed until batter is smooth, about 2 minutes
Fold in chocolate chips
1 cup chocolate chips
Pour into prepared bundt pan
Bake 45 minutes or until toothpick inserted in center comes out clean
Cool 15 minutes in pan
Remove from pan and cool for 10 more minutes
Prick top of cake with toothpick in several spots, pour caramel sauce on top of cake
1/3 cup caramel sauce
While cake is in oven, prepare pecans
Chop pecans with knife
1/4 cup chopped pecans
Put in pan on stove top with sugar
2 Tablespoons sugar
Stir over medium heat, until sugar is melted and pecans are covered, about 4-5 minutes (be careful not to let them burn)
Spread warm pecans onto a sheet of wax paper on counter. Allow to cool
Top cake with sugared pecans

Adapted from Betty Crocker.