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.
Luv What You Do 
Licking the bowl of your favorite cake recipe— dessert doesn’t get any better than that!
I agree! I just made a second batch with sprinkles! Have a great weekend!
Yumm…I booked marked this to copy later. I am still chuckling at myself about the dates.
That is too funny! It will definitely keep me smiling on my way up to Wisconsin! Thanks for stopping by and checking out all my dates : )
I know this was a few months ago, but I just tried the recipe out tonight. Mine didn’t stiffen properly, so I was wondering if you knew anything that might help it for my next batch.
SUPER yummy! Just kinda squishy still. 😛
Thanks!!
Hmmm! That is a total bummer because this recipe is super sweet! How long did you leave it in the fridge? I think I typically left mine in overnight. My other ideas would be to make sure that everything is stirred really really well and try adding some extra powdered sugar. Try it again and let me know how it goes!
I checked it after it had been in the fridge for a few hours, and ended up leaving it overnight. But still squishy. 😦
I even stirred the second batch a bit more after reading other recipes that said to stir until it didn’t shine.
I made another batch, with the other half of the cake mix, added more powdered sugar, more nuts (not as much as you, but still quite a bit), AND a bit of coconut oil. And it came out a little better, but still not the right consistency.
I guess I’ll have to tinker with it a bit more… Sucks that it’s fighting me! Still yummy, just need a spoon/fork for it. xP
One more thought…did you use butter or margarine? Maybe that makes a difference. I am so sad for your spoon/fork but way to stick with it! I swear this is simple and amazing and worth all of this extra effort. I’ve made a few different versions of this and never had this happen. I usually use generic ingredients, but wonder if the milk/butter make the texture difference.
I used butter.
Very odd stuff! Hubby and I were thinking if I cut back the milk it might help, so I may try that once BOTH current batches are gone. 😛
Definitely worth perfecting! 😉
The good news is that sharing it at work or with friends helps make this fudge disappear quickly and everyone starts asking for more : ) Keep me posted!!!
Lol, that would be a bad idea as I’m a stay at home mom to two kids under 4 years old. 😛
But I’m popping in to say that I turned the squishy fudge upside down, to let the bottom “air/dry out” and let it sit in the fridge for another day and a half. And it worked! Haven’t tested any theories with new batches, but the current ones are FINALLY the right consistency! xD
Hooray! Thank you for popping back in : )