"The belly rules the mind."--Spanish Proverb

Caramel Fudge Cake Recipe

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This recipe for Caramel Fudge Cake, by , is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, June 11, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 (181/4- or 181/2-ounce) package chocolate cake mix
1 (14-ounce) package Eagle Brand Caramels, unwrapped
1/2 cup margarine or butter
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1 cup coarsely chopped pecans

Directions:
Directions:
Preheat oven to 350 Prepare cake mix as package directs. Pour 2 cups batter into greased 13x9-inch baking pan; bake 15 minutes. Meanwhile, in heavy saucepan, over low heat, melt caramels and margarine with sweetened condensed milk, stirring until smooth. Spread evenly over cake; spread remaining cake batter over caramel mixture. Top with nuts. Return to oven; bake 30 to 35 minutes longer or until cake springs back when lightly touched. Cool. Garnish as desired.

 

 

 

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