Fudgy-nut Bundt cake with caramel glaze recipe (1974)

Fudgy-nut Bundt cake with caramel glaze recipe (1974)

Something fudgy is going around

Very clever, this new Betty Crocker Chocolate Fudge Supreme Cake Mix. You can make it in layers, or bake it up in the round as our new Fudgy-Nut Bundt cake.

Dedicated to you who like any cake, as long as it’s chocolate, this is deep, dark, fudgy heaven. Pass it around.

Fudgy-nut Bundt cake with caramel glaze recipe (1974)

Fudgy-Nut Bundt cake recipe


2 cups graham cracker crumbs
1 package chocolate cake mix
3/4 cup brown sugar, packed
1-1/4 tsp. cinnamon
3 eggs
3/4 cup chopped nuts
3/4 cup butter, melted
1 cup water
1/4 cup salad oil


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. Spread cake with Caramel Glaze, allowing some to drizzle down side.

Caramel glaze recipe

3 tbsp. butter
1/3 cup brown sugar, packed
3/4 cup confectioners’ [powdered] sugar
2 tbsp. milk

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.

Fudgy-Nut Bundt cake recipe card

Fudgy-nut Bundt cake with caramel glaze recipe card

Send this to a friend