Sticky Chocolate Caramel Cake

Sticky Chocolate Caramel Cake

You will need:

  • 485g pkt Betty Crocker® Devils Food Cake Mix
  • 3/4 cup water
  • 1/4 cup vegetable oil
  • 3 eggs, lightly beaten
  • 3/4 cup thickened cream
  • 40g butter
  • ½ cup firmly packed brown sugar
  • ½ cup chopped pecans
  • 1/3 cup chopped pecans, extra, to serve
  • extra caramel sauce, to serve, optional
90 Mins

Follow these basic steps

  1. Preheat oven for 10 minutes at 180°C/ 350°F (160°C fan-forced oven). Grease a 22cm x7cm round springform cake pan with oil or cooking spray. Line the base and sides with baking paper. Prepare cake mix according to on pack instructions.
  2. Pour half of the batter into the prepared cake pan. Refrigerate remaining batter. Bake for 25 minutes or until cooked through. Remove from oven and allow to cool for 20 minutes.
  3. Meanwhile, make the caramel sauce by combining cream, butter and sugar in a saucepan. Stir over low heat until butter melts. Increase heat to medium and bring to the boil. Gently boil, stirring constantly, for 10 minutes or until sauce thickens slightly. Remove from heat and stir through chopped pecans. Chill to thicken.
  4. Pour caramel mix over cooked cake and top evenly with remaining batter. Bake for a further 25-30 minutes for until top springs back when lightly touched. Remove from oven and allow to cool for 30 minutes before removing from pan.
  5. Snip corner of frosting sachet and frost cake with Betty Crocker® Ready- to-Spread Chocolate Frosting. Sprinkle over remaining pecans and serve drizzled with caramel sauce, if desired.

* Australian Standard Measuring Cup used.