- Makes
- 12 servings or 24 sample servings
Ingredients
Method
- Vanilla ice cream or thawed, frozen whipped topping (optional)
- Preheat oven to 350 F. Prepare cake mix according to package directions in a bowl; beat until smooth. Melt butter in a skillet over medium heat, tilting skillet to coat bottom. Gently pour batter over bottom of skillet, spreading evenly.
- Bake, uncovered, 30-35 minutes or until cake tester inserted in center comes out clean. Carefully remove to cooling rack. Loosen edges of cake and carefully invert cake onto heat-proof serving plate.
- Chop chocolate. Combine half of the caramel topping with chocolate in a bowl. Microwave, uncovered, on HIGH 30-60 seconds or until melted. Stir until smooth. Carefully spread caramel fudge glaze over cake.
- Chop pecans; sprinkle evenly over glaze. Drizzle with remaining caramel sauce, if desired. Serve with vanilla ice cream or whipped topping.
- Yield: 12 servings or 24 sample servings