This easy bar-cake recipe uses devil's food cake mix and chocolate pudding mix for an easy cake topped with a chocolate cream cheese frosting.

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Recipe Summary

Servings:
12
Yield:
1 Bundt pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C) Grease and flour a Bundt pan.

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  • Melt caramel candy in a small saucepan or a microwave oven.

  • Add 1/2 of the box of pudding to the cake mix, then prepare according to instructions on box. Pour 1/2 of the batter into a Bundt pan.

  • Drizzle melted caramels over batter, then pour the remaining cake batter over the caramel.

  • Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a toothpick inserted into the middle of cake comes out clean. Cool completely, then frost.

  • To make the frosting: Beat milk chocolate frosting, cream cheese and remaining 1/2 of the pudding mix. Frost cake. Chill cake at least 1 hour and serve with a big glass of milk. Yummy!

Nutrition Facts

588 calories; protein 7.6g; carbohydrates 83g; fat 25.1g; cholesterol 76.9mg; sodium 726.1mg. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/06/2004
Great tasting cake and wonderful icing (a total figure destroyer though...) After seeing the comments about the caramels sticking to the pan bottom I took one of the suggestions to use caramel ice cream topping. When I turned out the cake onto the wire rack however it fell apart while some of it stuck to the pan. The cake was way too moist. Any suggestions as to the reason why this happened? (the pan was well coated with a flour/oil baking spray). Read More
(24)

Most helpful critical review

Rating: 1 stars
01/06/2004
I found this cake a little disappointing. The caramel fell to the top of the cake so it wasn't in the middle like it was to be. This make the cake top heavy and fell apart. Read More
(4)
11 Ratings
  • 5 star values: 3
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/06/2004
Great tasting cake and wonderful icing (a total figure destroyer though...) After seeing the comments about the caramels sticking to the pan bottom I took one of the suggestions to use caramel ice cream topping. When I turned out the cake onto the wire rack however it fell apart while some of it stuck to the pan. The cake was way too moist. Any suggestions as to the reason why this happened? (the pan was well coated with a flour/oil baking spray). Read More
(24)
Rating: 5 stars
01/06/2004
I recommend putting 2/3 of the batter in the bundt pan before adding caramel. The weight of the caramel caused the caramel to sink to what became the top of the cake and it stuck to the pan. Read More
(9)
Rating: 4 stars
01/06/2004
I used carmel topping as everyone seemed to suggest. I also used D Hines cake mix. If I recall correctly there's already pudding in the mix. Well my cake didn't fall apart. It held very well. Nice form. Except for the missing top!!!! I don't think I'd use the topping again. It all sank to the bottom of the pan (top of the cake). Maybe you have to use the tiniest amount of topping. But then what's the point? I'm wondering if maybe cutting the carmels into tiny pieces and laying them on top of the batter before you put it in the oven. Or not add any carmel to the cake mix and just use carmel frosting instead of chocolate frosting because you're adding chocolate pudding to the frosting anyways. I LOVE the frosting and I am not a frosting person. But I'm going to try carmel frosting instead next time. Read More
(9)
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Rating: 4 stars
01/06/2004
I agree with everyone else. The carmel was too heavy and once it cooled it was very hard! Next time I will use ice cream topping. Also be careful to buy a cake mix that has the same amounts of egg water and oil as the recipe. That could be another reason for it not wanting to hold together Read More
(5)
Rating: 1 stars
01/06/2004
I found this cake a little disappointing. The caramel fell to the top of the cake so it wasn't in the middle like it was to be. This make the cake top heavy and fell apart. Read More
(4)
Rating: 4 stars
01/06/2004
I agree with the above review. Also the caramel hardened too much. I think next time I will use caramel ice cream topping. BUT the frosting is absolutely THE BEST!!!! All the girls at work wanted that recipe. Read More
(4)
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Rating: 4 stars
01/06/2004
ditto on the sticking to the pan and falling apart....next time I will use ice cream topping caramel instead the the candies...and try to avoid letting the caramel touch the edges of the pan when drizzling it...the taste is yummy so definitely worth trying again to see if I can get it right... Read More
(4)
Rating: 3 stars
04/04/2005
great cake - but that carmel was very hard to work with. i couldn't get the knife through the carmel. Read More
(2)
Rating: 4 stars
06/01/2009
This cake was really moist and delicious. I too had some of the caramel end up sticking to the bottom even though I put in 3/4 of the batter prior to the caramel. However some did not sink all the way down so I think if I made it again I would just use less caramel. I think caramel topping would make it too wet unless you took out some of the water from the cake. The part that did not stick to the pan did not get hard and just added flavor to the cake. While the frosting was interesting and yummy it was odd to work with and I think I might skip it next time. I might also try it with some chocolate chips. Read More
(1)
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