1 can (14 oz) sweetened condensed milk (not evaporated)
1 tablespoon butter or margarin
CAKE - 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
Instructions
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.
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
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.
Originally Submitted
5/3/2013
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You can add this Caramel In-Between Fudge Cake recipe to your own private DesktopCookbook.
