Caramel Fudge Cake

Caramel Fudge Cake

A handwritten vintage recipe for a Caramel Fudge Cake; make this Caramel Fudge Cake with a chocolate cake mix, caramels, oleo, Eagle Brand Condensed Milk, and chopped nuts.
A handwritten vintage recipe for a Caramel Fudge Cake


1 Chocolate Cake Mix
1 14-ounce package Caramels
1/2 cup oleo
1 can Eagle Brand Sweetened Condensed Milk
1 cup coarsely chopped nuts


Preheat oven to 350-degrees. Prepare cake mix as package directs. Pour 2 cups of batter into a greased 13x9-inch pan; bake for 15 minutes. Meanwhile, in a heavy saucepan over low heat melt caramels and oleo with Eagle Brand, stirring until smooth. Spread evenly over cake. Spread remaining cake batter on caramel mixture. Top with pecans. Return to oven and bake 30 to 35 minutes longer or until cake springs back with lightly touched. Cool. 


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