Caramel Fudge Cake

Name: Caramel Fudge Cake
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 15 servings
Ingredients: 1 (12.25 oz.) jar Smucker's® Caramel Spoonable Ice Cream Topping; 1 cup coarsely chopped pecans; Crisco® Original No-Stick Cooking Spray; 1 (18.25 oz.) package Pillsbury® Devils Food Cake; 1 (14 oz.) package caramels, unwrapped; 1/2 cup butter or margarine; 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk

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Total: 1 hr 5 min

Prep: 25 min
Cook: 40 min

Yield: 15 servings

Total: 1 hr 5 min

Prep: 25 min
Cook: 40 min

Yield: 15 servings

Ingredients

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1 (12.25 oz.) jar Smucker's® Caramel Spoonable Ice Cream Topping

1 cup coarsely chopped pecans

Crisco® Original No-Stick Cooking Spray

1 (18.25 oz.) package Pillsbury® Devils Food Cake

1 (14 oz.) package caramels, unwrapped

1/2 cup butter or margarine

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk

Directions

HEAT oven to 350 degrees F. Coat 13x9-inch pan lightly with no-stick cooking spray.
PREPARE cake mix according to package directions. Pour 2 cups batter into prepared pan. Bake 15 minutes.
MELT caramels and butter in heavy saucepan over low heat. Remove from heat. Stir in sweetened condensed milk until blended. Spread caramel mixture evenly over cake. Spread remaining cake batter over caramel mixture.
BAKE an additional 25 minutes or until cake springs back when lightly touched. Cool. Mix caramel topping and pecans in small bowl. Spread over cooled cake.