CHOCOLATE-CARAMEL-NUT CAKE

Caramel topping and nuts smother a rich chocolate cake. It’s simply phat!

1 package SuperMoist® butter recipe chocolate cake mix
1 package (4-serving size) chocolate instant pudding and pie filling mix
1 cup water
1/2 cup butter or margarine, softened
4 eggs
1 bag (6 ounces) semisweet chocolate chips (1 cup)
1/3 cup caramel topping
Chopped nuts

Heat oven to 350 degrees F. Grease and flour 12-cup bundt cake pan or 10x4-inch angel food cake pan (tube pan).

Beat cake mix, pudding mix, water, butter and eggs in large bowl with electric mixer on low speed 2 minutes, scraping bowl occasionally. Stir in chocolate chips. Pour into pan.

Bake 53 to 57 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan. Remove from pan to plate. Cool 30 minutes. Prick top and side of warm cake several times with fork; spread caramel topping over top of cake. Sprinkle with nuts. Cool completely, about 1 hour. Store covered.

High Altitude (3500-6500 ft)
Heat oven to 375 degrees F. Stir 2 tablespoons all-purpose flour into dry cake mix. Use 1 1/4 cups water and 1 tablespoon butter. Beat on low speed 3 minutes. Bake 53 to 58 minutes.

Source: Betty Crocker