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Categories:Viewed: 32 - Published at: 2 years ago
Ingredients
- 1 (14 ounce) bag caramels
- 5 ounces evaporated milk (not sweetened condensed milk)
- 1 (18 ounce) box German chocolate cake mix, with pudding (the one that uses oil)
- 3 eggs (or as called for by your cake mix)
- 1/4 cup oil (1/2 the quantity called for by the cake mix)
- 1 1/3 cups water (or as called for by your cake mix)
- 3/4 cup butter, room temp
- 12 ounces semi-sweet chocolate chips
- 2 cups pecans, chopped
Method
- Heat oven to 350*.
- Line 13x9 pan with foil and lightly grease the foil.
- In small saucepan, slowly heat caramels and milk stirring until melted.
- Prepare cake.
- Beat on low 1 minute, add butter, beat on hi 2 minutes.
- Spread 1/2 the batter in pan.
- Bake for 13 minutes.
- Pour caramel mix over cake; spread to edges.
- Sprinkle with 1 cup choc chips and 1 cup pecans.
- Spoon remaining batter over; spread to edges.
- Bake for 40 minutes or until cake puffs up around the sides of pan and springs back when touched.
- Set the cake on a wire rack to cool.
- Melt remaining choc chips; spread over cooled cake; sprinkle with remaining pecans.
