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Chocolate Caramel Nut Cake

Chocolate Caramel Nut Cake


Easy-to-make chocolate cake with a gooey caramel center--almost like a candy bar.

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 266 kcal
  • 13%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 35.5g
  • 11%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 246 mg
  • 10%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch cake pan.
  2. Make cake mix according to package directions. Pour 1/2 of the batter into the prepared pan and bake at 350 degrees F (175 degrees C) for 20 minutes.
  3. In a saucepan over medium low heat melt caramels, margarine, and milk. Pour over top of baked cake. Top with chocolate chips and 1/2 of the walnuts. Pour remaining cake batter over top and sprinkle with the remaining walnuts. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes more.
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We made this for my mother-in-law's birthday last year and it was pretty good. However, it was 10 times better the next day! It just wasn't nearly as good fresh out of the oven for some reason. But I was very pleased. I believe we also used peanuts instead of the other nuts. Very, very good recipe!


This was a very good cake. I modified by using regular chocolate cake. I also didn't add walnuts. But I would make this again, possibly making a snickers cake by using peanuts. The Caramel filling was VERY good, nice and buttery. Although it would be easier to use caramel topping, I feel like the people who did that missed out.


So good! I used the chewy caramel recipe from this site as the filling instead of running to the store and buying caramels and unwrapping them. A dollop of vanilla ice cream on top - decadent!