Werther’s Original
Chocolate Caramel Cake

Chocolate Caramel Cake

You can never go wrong with a chocolate cake, especially when it’s simple and delicious. And by adding Werther´s Original Cocoa Crème Soft Caramels, this chocolate cake is transformed from a simple sweet, to a rich german chocalate cake.

Ingredients

Ingredients

  • 36 pieces, (two 4.51 oz. bags) of Werther’s Original Cocoa Crème Soft Caramels, unwrapped, divided
  • 1/2 cup of 1% milk, divided
  • Chocolate cake mix
  • Powdered sugar to preference

Instructions

  1. Prepare the chocolate cake mix and bake in a Bundt pan.

  2. Cool for 30 minutes and then use the end of a whisk or wooden spoon to poke holes throughout cake.

  3. Unwrap 18 pieces of Werther’s Original Cocoa Crème Soft Caramels into pot.

  4. Pour in 1/4 cup of milk into pot, set on low and mix together until melted.

  5. Pour the melted mixture to fill the holes.

  6. Put the cake in the refrigerator to completely cool for 30 minutes to an hour.

  7. Remove cake from pan and place on serving plate.

  8. Unwrap 18 pieces of Werther’s Original Cocoa Crème Soft Caramels into pot.

  9. Pour in ¼ cup of milk into pot, set on low and mix together until melted.

  10. Drizzle over top of cake.

  11. Sprinkle powdered sugar.

  12. Prep Time: 20 minutes

    Makes: 10-12 servings