I know I wet your appetite with this post yesterday…did you guess the last recipe yet???
I have been dreaming about this recipe forever!
Ok, that is an exaggeration, but I have been thinking about it, planning for it, and talking about it since I first discovered Cake Batter Fudge in June.
I had a whole bunch of leftover chips (and nuts) to choose from to stir into my cake batter fudge. Decisions…Decisions…
Not really tough when the answer is all of the above! I threw in some chocolate chips, caramel chips, and pecans and then topped the fudge with some white chocolate chips and a few more caramel chips (because you can never have too much caramel…right?).
I considered adding in some sea salt, which I think might have been amazing! It is definitely on the list for next time!
The only bad thing was that I used parchment paper instead of foil, so my fudge couldn’t spread out evenly along the bottom of the pan.
As long as you don’t mind the uneven margins, the fudge looks amazing!
And it tastes just as good as you think it should!
I brought the fudge to work where everyone LOVED it! I can’t say I’m surprised because what is not to love about chocolate cake batter, caramel, and pecans? It tastes like you’re licking the bowl of your favorite cake recipe (or just diving in head first)!
The BOY is also a huge fan, and I’m hoping to make another batch to take up to Wisconsin this weekend!
Maybe I will even add in some sea salt! Yummmmm!
Chocolate Cake Batter Caramel and Pecan Fudge
Adapted from Cake Batter Fudge
2 cups chocolate cake mix
2 cups powdered sugar
1/4 cup milk
1 stick (1/2 cup) of butter
1/2 cup chocolate chips
1/2 cup white chocolate chips
1 cup caramel chips
1/2 cup sliced pecans
Place cake mix and powdered sugar in a large bowl and combine. Pour in the milk, top with stick of butter, and microwave for 2:15 minutes. Immediately begin mixing everything together – the butter may not be fully melted but will as you continue mixing. Mix in the chocolate chips, caramel chips and pecans. Don’t over stir or chips will start to melt. Pour fudge into a greased cake pan (or pan lined with foil and cooking spray). Pour white chocolate chips and any extras that you have over the top and gently press them in to the batter. Chill for at least 2 hours before cutting. Store in the refrigerator.