Fudge Cake with Cashew-Caramel Sauce
You can never have too many dessert recipes, so give Fudge Cake with Cashew-Caramel Sauce a try. One portion of this dish contains about 5g of protein, 6g of fat, and a total of 252 calories. This recipe serves 16. This recipe covers 4% of your daily requirements of vitamins and minerals. A mixture of caramels, cashew halves, chocolate fudge cake mix, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes approximately 2 hours.
Instructions
Heat oven to 350°F (325ºF for dark or nonstick pan). Grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
Make and bake cake as directed on box for fluted tube pan. Cool 10 minutes; remove from pan to cooling rack. Cool 15 to 30 minutes.
Meanwhile, in 2-quart saucepan, heat caramels and evaporated milk over low heat, stirring frequently, until caramels are melted. Stir in cashews.
Serve slices of warm cake topped with warm cashew-caramel sauce. Store cake loosely covered. Cover and refrigerate any remaining caramel sauce.