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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Caramel Nut Spice Cake Recipe

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This recipe for Caramel Nut Spice Cake is from The Rehder Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg spice cake mix (no pudding in the mix)
1 pkg butterscotch instant pudding mix
4 eggs
1 1/4 c water
1/2 c vegetable oil
24 caramels
3 tbsp water
1/4 c chopped walnuts
Directions:
Directions:
Preheat oven to 350º Combine cake mix, pudding mix, eggs 1 1/4 cups water, and oil in a large bowl; beat until well blended. Pour into greased 10 inch fluted tube pan. Bake 43-47 minutes or until a toothpick inserted in center of cake comes out clean. Allow cake to cool in pan on a wire rack 20 minutes. Invert cake onto a serving plate.
In a medium microwave safe bowl, combine caramels and 3 tablespoons water. Microwave on medium high power (80%) 3 minutes or until caramels melt, stirring after each minute. Stir in walnuts. Drizzle caramel mixture over warm cake. Allow cake to cool completely. Store in an airtight container.

 

 

 

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