Sticky Chocolate Caramel Cake Recipe

This creamy chocolate cake is made with Betty Crocker™ Devil’s Food Cake Mix and ingredients like chopped pecans and caramel sauce. Wow. With a 90 minute recipe, it's time to get started! Like the sticky chocolate caramel cake? Tell us about this recipe on Facebook.

Difficulty Level

Sticky Chocolate Caramel Cake Recipe

This creamy chocolate cake is made with Betty Crocker™ Devil’s Food Cake Mix and ingredients like chopped pecans and caramel sauce. Wow. With a 90 minute recipe, it's time to get started! Like the sticky chocolate caramel cake? Tell us about this recipe on Facebook.

  • 1 hr 25 min Total Time

Ingredients

  • 1 540g Betty Crocker™ Devil’s Food Cake Mix
  • 125 g butter, melted (or 80ml vegetable oil)
  • 3/4 cup (180ml) milk (or water)
  • 3 extra-large eggs
  • 3/4 cup cup thickened cream
  • 40 g butter
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup chopped pecans
  • 1/3 cup chopped pecans, extra, to serve
  • extra caramel sauce, to serve, optional

Instructions Hide Images

Preheat oven for 10 minutes at 180°C (160°C fan-forced oven). Grease a 20cm round spring-form cake pan with cooking spray. Line the base and sides with baking paper. Prepare cake mix according to on pack instructions.

Pour half of the batter into the prepared cake pan. Refrigerate remaining batter. Bake for 25 minutes or until cooked through. Remove from oven and allow to cool for 20 minutes.

Meanwhile, make the caramel sauce by combining cream, butter and sugar in a saucepan. Stir over low heat until butter melts. Increase heat to medium and bring to the boil. Gently boil, stirring constantly, for 10 minutes or until sauce thickens slightly. Remove from heat and stir through chopped pecans. Chill to thicken.

Pour caramel mix over cooked cake and top evenly with remaining batter. Bake for a further 25-30 minutes or until top springs back when lightly touched. Remove from oven and allow to cool for 30 minutes before removing from pan.

Snip corner of frosting sachet and frost cake with Betty Crocker™ Ready- to-Spread Chocolate Frosting. Sprinkle over remaining pecans and serve drizzled with caramel sauce, if desired.

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