Caramel In-Between Fudge Cake


  • 28 caramels, unwrapped
  • 1 tablespoon butter or margarine
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 1 box Pillsbury™ Moist Supreme™ dark chocolate cake mix with pudding
  • 1 cup water
  • 3 eggs
Frosting and Garnish
  • 1/2 cup butter or margarine, softened
  • 2 envelopes (1 oz each) premelted unsweetened baking chocolate
  • 3 tablespoons half-and-half
  • 1 teaspoon vanilla
  • 2 cups powdered sugar
  • 1/3 cup sliced almonds, toasted


1 _ Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening; lightly flour. In 2-quart saucepan, cook and stir filling ingredients over medium-low heat until caramels are melted. Set aside.

2 _ In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Spread half of batter in pan. Bake 20 minutes. Spread filling over partially baked cake; cover with remaining batter. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely.

3 _ In small bowl, beat 1/2 cup butter, the chocolate, half-and-half and vanilla with electric mixer on medium speed until well blended. Beat in powdered sugar until light and fluffy. Frost cooled cake; sprinkle with almonds.