Fudgy-Nut Bundt Cake with Caramel Glaze (1974)-wilderness

[wilderness]

Fudgy-Nut Bundt Cake with Caramel Glaze (1974)-wilderness

Prep Time: 10 minutes 

Cook Time: 55 minutes 

Servings: Yield: 16 servings Source:

Ingredients

2 cups graham cracker crumbs

1 package chocolate cake mix

3/4 cup brown sugar, packed

1-1/4 teaspoon cinnamon

3 eggs

3/4 cup chopped nuts

3/4 cup butter, melted

1 cup water

1/4 cup salad oil

3 tablespoon butter

1/3 cup brown sugar, packed

3/4 cup confectioners' (powdered) sugar

2 tablespoon milk
Directions

Heat oven to 350 degrees (F). Generously grease and flour a 12-cup Bundt pan.

Mix crumbs, nuts, brown sugar, cinnamon and butter; reserve.

Blend cake mix, water, oil and eggs on low speed until moistened; beat 4 minutes on medium speed.

Spread 1/3 of batter (about 1-2/3 cups) in pan, sprinkle with 1/2 of reserved mixture (about 2 cups).

Repeat using the second third of batter, remaining reserved mixture and last third of batter.

Bake 50 to 55 minutes or until cake springs back when touched lightly in center.

Cool 10 minutes; remove from pan.

Cool completely.

Now, to make the caramel glaze, melt butter in medium saucepan.

Stir in brown sugar and milk. Heat to boiling; boil and stir 1 minute.

Remove from heat and cool to lukewarm.

Stir in powdered sugar and enough water to reach proper consistency.

Spread cake with the caramel glaze, allowing some to drizzle down side.
Nutrition

Amount Per Serving: Calories: 398 Total Fat: 22gSaturated Fat: 9g Trans Fat: 0g
Unsaturated Fat: 12g Cholesterol: 64mg Sodium: 417mgCarbohydrates: 48g Fiber: 2g Sugar: 28g
Protein: 5g