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Chocolate Caramel & Pecan Bundt Cake

Ingredients

  • 1 box chocolate cake mix
  • 4 oz. box instant chocolate pudding mix
  • 1 cup water
  • 1/2 cup butter softened
  • 4 eggs
  • 1 cup chocolate chips
  • 1/3 cup caramel sauce
  • 1/4 cup chopped pecans
  • 2 tablespoons sugar
  • sheet of wax paper

Instructions

  • Preheat oven to 350
  • Grease bundt pan
  • In large bowl mix cake mix, pudding mix, water, butter, and eggs
  • Mix on medium speed until batter is smooth, about 2 minutes
  • Fold in 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
  • While cake is in oven, prepare pecans
  • Chop pecans with knife
  • Put in pan on stove top with 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

Notes

Adapted from Betty Crocker.