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My review
Caramel Nougat Bar Cake
made it |
9 reviews
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KLLOYD
"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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Ingredients
servings 588 calsOriginal recipe yields 12 servings (1 Bundt pan)
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- US
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Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C) Grease and flour a Bundt pan.
- 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
Per Serving: 588 calories; 25.1 g fat; 83 g carbohydrates; 7.6 g protein; 77 mg cholesterol; 726 mg sodium. Full nutrition
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Reviews
Read all reviews 911 Ratings
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Most helpful positive review
6/8/2000
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...
Most helpful critical review
5/21/2000
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.
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6/8/2000
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...
5/20/2003
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. ...
4/24/2000
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.
7/21/2000
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 o...
4/24/2003
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 whe...
5/21/2000
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.
4/26/2000
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 wante...
4/4/2005
great cake - but that carmel was very hard to work with. i couldn't get the knife through the carmel.
5/30/2009
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 al...