Caramel Fudge Cake Ingredients 1 pkg. (18.25 - 18.5-oz.) chocolate cake mix 1 can (14-oz.) Eagle Brand® sweetened condensed milk (not evaporated milk) 1/2 cup butter or margarine 1 pkg. (14 oz.) caramels, unwrapped 1 cup coarsely chopped pecans Directions: Heat oven to 350° F. (175º C). Prepare cake mix as pkg. directs. Pour 2 cups batter into greased 13x9" baking pan; bake 15 minutes. In heavy saucepan, over low heat, melt caramels and butter. Remove from heat; add Eagle Brand®; mix well. Spread caramel mixture evenly over cake; spread remaining cake batter over caramel mixture. Top with nuts. Return to oven; bake 25 minutes longer, or until cake springs back when lightly touched. Cool. Garnish as desired. Store leftovers covered at room temperature. Makes 12-15 servings. Nutrition Info Per Serving: Cal 597, Fat Cal. 249, Total Fat 27.7g, Sat. Fat 11.3g , Chol. 35mg Sod 560mg, Pot 255mg, Total Carb. 68.4g, Fiber 2.4g, Sugars 54g, P
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