• Cooking Time: 35-38
  • Servings: 8-12 Slices
  • Preparation Time: 10


  • For Cake:
  • 1 Box Dassant Chocolate Chocolate Chip Cake
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 3/4 cup water
  • For Caramel Frosting:
  • 2 tablespoons butter
  • 3 tablespoons milk
  • 1/2 cup packed brown sugar
  • 1 cup confectioners sugar
  • 1/2 tsp vanilla extract
  • 1 cup chopped walnuts (optional)
  • 1/4 cup caramel topping (store purchased)


  • For Cake:
  • Preheat oven to 350° F.
  • Lightly grease 2 round 8-inch cake pans and line with parchment paper. Combine eggs, vegetable oil, and water. Add mix.
  • Blend together until batter is smooth.
  • Pour batter evenly into each pan. Bake for 26 to 28 minutes, or until an inserted cake tester comes out clean.
  • Cool on wire rack for 15 to 20 minutes, then invert and remove from pan continuing to cool completely before frosting.
  • For Caramel Frosting:
  • In saucepan over medium heat melt butter.
  • Mix in milk and brown sugar and cook for 1 to 2 minutes.
  • Using an electric mixer beat in vanilla extract and confectioners sugar.
  • Add more milk if mix is too thick.
  • Frost each top of chocolate cake and layer.
  • Garnish with chopped walnuts and drizzle with caramel topping.


Categories: Cake 

Author Credit: Dassant

Website Credit: http://www.dassant.com/recipe/121/chocolate-caramel-cake

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