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  • 1 18 1/4 ounce package Duncan Hines® dark chocolate fudge cake mix
  • 1 20 ounce bottle Smucker's® caramel sundae syrup
  • 1 8 ounce container non-dairy whipped topping, thawed
  • 1 cup chopped pecans, toasted
  • 1/2 4 ounce bar bittersweet chocolate, grated or shaved with a peeler
  • chopped toasted pecans and chocolate curls (best to use chocolate almond bark and vegetable peeler)
Prepare cake mix according to package directions, except substitute melted butter for the oil. Bake in three (8-inch) cake pans for 20 to 22 minutes. Cool as directed. Trim top of cakes to level, if desired.
Place one cake layer on a cake stand or plate. Drizzle generously with caramel syrup, allowing some to drip down the sides. Spread 1/3 of whipped topping over top of cake layer (do not cover sides). Sprinkle with 1/3 cup pecans and 1/2 of the grated chocolate. Repeat with second layer.
Place final cake layer on top of previous layers. Spread with remaining whipped topping and drizzle with caramel. Garnish with remaining pecans and chocolate curls. Cover and chill.
Let cake stand at room temperature for 15 minutes before serving
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