Ingredients
1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
3 eggs
1/3 cup vegetable oil
1 1/4 cups water
8 ounces caramel candy
1 (8 ounce) package cream cheese
1 (16 ounce) package milk chocolate frosting
Directions
Preheat oven to 350 degrees F (175 degrees C) Grease and flour a Bundt pan.
Melt caramel candy in a small saucepan or a microwave oven.
Add 1/2 of the box of pudding to the cake mix, then prepare according to instructions on box. Pour 1/2 of the batter into a Bundt pan.
Drizzle melted caramels over batter, then pour the remaining cake batter over the caramel.
Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a toothpick inserted into the middle of cake comes out clean. Cool completely, then frost.
To make the frosting: Beat milk chocolate frosting, cream cheese and remaining 1/2 of the pudding mix. Frost cake. Chill cake at least 1 hour and serve with a big glass of milk. Yummy!
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