Chocolate Salted Caramel Cake
Decadent and simple recipe made with a box cake mix and Kraft caramels.
Servings: 16 servings
Calories: 309kcal
Ingredients
- 1 box chocolate cake mix Ghirardelli or similar
- 11 oz bag of Kraft caramels
- ½ cup evaporated milk
- ½ cup butter
- 1 teaspoon kosher salt
- 1 cup chopped pecans optional
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F. Lightly spray 9x13 inch baking dish with nonstick cooking spray and set aside.
- Mix cake according to directions on the box. Pour half of the batter into the prepared baking dish. Bake for 15-20 minutes until just barely set. Still a little wiggly in the center.
- While cake is baking, place caramels, milk and butter in a saucepan on medium heat. Heat until fully melted, stirring often to keep from scorching. Do not boil. Remove and stir in salt.
- Remove cake from oven and pour caramel mix on top of cake while still hot. Pour remaining cake batter on top of caramel mix. Evenly sprinkle chocolate chips and pecans, if using, on top of cake.
- Place the cake back in the oven until fully baked, 20-25 minutes, until center springs back when touched and edges are set. Remove and allow to cool completely before serving.
Nutrition
Serving: 1piece | Calories: 309kcal | Carbohydrates: 44g | Protein: 4g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Cholesterol: 5mg | Sodium: 287mg | Potassium: 225mg | Fiber: 1g | Sugar: 31g | Vitamin A: 44IU | Vitamin C: 0.3mg | Calcium: 110mg | Iron: 1mg