Glynda Raef'S Blue Ribbon Caramel Fudge Cake
Decadent caramel fudge cake features rich chocolate and sweet caramel, topped with crunchy nuts, perfect for special occasions or satisfying dessert cravings.
Ingredients
Instructions
- Unwrap the caramels the night before starting.
- Mix together the butter and sugar in a bowl.
- Add eggs to the mixture and beat well.
- Combine the flour, cocoa, and chopped nuts, then gradually add to the wet ingredients.
- Pour the batter into a 9 x 13-inch pan sprayed with Pam.
- Bake at 325°F (163°C) for 35 minutes.
Tips & Substitutions
To ensure a smooth caramel mixture, melt the caramels and butter together over low heat instead of unwrapping them the night before. If you prefer a lighter version, substitute half of the sugar with applesauce. For added flavor, consider adding a teaspoon of vanilla extract to the batter. This cake pairs beautifully with Candied Apple Cake for a delightful dessert spread.
Serving Suggestions
Serve the cake warm with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. It also pairs nicely with coffee or a glass of milk. For a fun twist, drizzle some chocolate sauce on top or sprinkle with powdered sugar before serving. Consider serving alongside Garlic Potato With Crunchy Onions for a savory-sweet meal.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, microwave individual pieces for about 15-20 seconds or warm in a preheated oven at 300°F (149°C) for 10 minutes until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Glynda Raef'S Blue Ribbon Caramel Fudge Cake contains roughly 520 calories, with 10g protein, 80g carbohydrates, and 19g fat. It is a good source of protein (19% of the Daily Value), iron (19% of the Daily Value), and dietary fiber (14% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut in this recipe?
Yes, feel free to substitute the chopped nuts with your favorite variety such as pecans, walnuts, or even almonds. Just make sure to chop them finely to distribute the flavor evenly throughout the cake.
What if I don't have a 9 x 13-inch pan?
If you don't have a 9 x 13-inch pan, you can use two 8-inch round pans or a larger rectangular pan. Just keep an eye on the baking time, as the cake may need a little longer or shorter depending on the size and material of your pans.
How can I make this cake more chocolatey?
To enhance the chocolate flavor, try increasing the cocoa powder to 1/2 cup or adding chocolate chips to the batter. You could also top the cake with a chocolate ganache for an extra rich treat that chocolate lovers will adore.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).