Caramel Nougat Bar Cake

9
KLLOYD 0

"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."

Ingredients

{{adjustedServings}} servings 588 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 588 kcal
  • 29%
  • Fat:
  • 25.1 g
  • 39%
  • Carbs:
  • 83g
  • 27%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 726 mg
  • 29%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C) Grease and flour a Bundt pan.
  2. Melt caramel candy in a small saucepan or a microwave oven.
  3. 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.
  4. Drizzle melted caramels over batter, then pour the remaining cake batter over the caramel.
  5. 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.
  6. 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!
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Reviews

9
  1. 11 Ratings

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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...

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. ...

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.