Fudge Cake
Fudge Cake with Cashew-Caramel Sauce
Pieces of rich chocolate cake are topped with a creamy caramel sauce loaded with buttery cashews.
Prep Time: 40 min
Total Time: 2 hr
Servings: 16
1 box Betty Crocker® SuperMoist® chocolate fudge cake mix
  Water, vegetable oil and eggs called for on cake mix box
220 grams brown sugar
120 ml heavy whipping cream
4 tablespoons butter
1 teaspoon vanilla essence
75 grams cashew halves
  • 1 Heat oven to 180°C (160°C for dark or nonstick pan). Grease and lightly flour cake pan, or spray with baking spray with flour.
  • 2 Make and bake cake as directed on box for fluted tube pan. Cool 10 minutes; remove from pan to cooling rack. Cool 15 to 30 minutes.
  • 3 Meanwhile, mix the brown sugar, heavy whipping cream and butter in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Stir in cashews. Serve slices of warm cake topped with warm cashew-caramel sauce. Store cake loosely covered. Cover and refrigerate any remaining caramel sauce.