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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This is an easy, delicious cake. It keeps well and is a great addition to any pic-nic or potluck. 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 |
Directions:
1. Heat oven to 350*.
2. Line 13x9 pan with foil and lightly grease the foil.
3. In small saucepan, slowly heat caramels and milk stirring until melted.
4. Prepare cake.
5. Beat on low 1 minute, add butter, beat on hi 2 minutes.
6. Spread 1/2 the batter in pan.
7. Bake for 13 minutes.
8. Pour caramel mix over cake; spread to edges.
9. Sprinkle with 1 cup choc chips and 1 cup pecans.
10. Spoon remaining batter over; spread to edges.
11. Bake for 40 minutes or until cake puffs up around the sides of pan and springs back when touched.
12. Set the cake on a wire rack to cool.
13. Melt remaining choc chips; spread over cooled cake; sprinkle with remaining pecans.
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