barbara tarrant's ~ Caramel Fudge Cake

1 - (18 oz) pkg of choc. cake mix

1 - (14 oz) Eagle Milk

1 - (14 oz) Eagle caramels (Note: May substitute 18 0z., T. Marzetti's Caramel Apple-Dip for the Eagle Caramels.)

1 - cup chopped pecans

1/2 cup oleo

1 - Cool Whip

Preheat oven to 350 degrees.
Prepare cake mix as directed.
Pour 2 c. batter in 13 x 9 pan. Bake 15 min.
Meanwhile in heavy saucepan, over low heat, melt caramels and oleo with Eagle Milk, stirring until smooth. Spread evenly over cake; spread remaining cake batter over caramel mixture. Top with nuts. Return to oven; bake 30-35 min. longer or until cake springs back when lightly touched. Cool and garnish with Cool Whip.

(Editor's note:
This recipe was shared with me at by behest, by Barbara's sister-in-law, Sue, who is my dear neighbor! You may email her HERE with any question(s) about this YUMMY recipe!
- - Betty)

Back to more RedBird's recipes!