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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 16 |
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From the Cookin' Southern Vegetarian Style Cookbook. Ingredients:
1 (18 ounce) box german chocolate cake mix |
1 cup pecans, chopped |
1/3 cup soymilk, plus |
1/2 cup soymilk, divided |
3/4 cup melted soy margarine (like earth balance) |
1 (14 ounce) package caramels |
1 cup semi-sweet chocolate chips |
Directions:
1. Preheat the oven to 350 degrees.
2. Combine the dry cake mix, pecans, 1/3 cup of the milk, and the melted margarine in a large mixing bowl.
3. Press half the batter into the bottom of a greased 9x13 inch or 8x8 inch glass baking dish, and bake for 8 to 10 minutes. Leave the oven on.
4. Melt the caramels in the top of a double boiler with the remaining 1/2 cup milk.
5. When the caramels are well mixed, pour them over the baked layer, and cover with the chocolate chips.
6. Pour the remaining batter over the top of the chocolate chips, return to the oven, and bake for 18 minutes.
7. Let cool before cutting into squares.
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