Prep 15 mins
Cook 1 hr
This is an easy, delicious cake. It keeps well and is a great addition to any pic-nic or potluck.
- 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
- 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.
I have made this several times in the past. I took it to work one time and it didn't last too long. If you love those candies you will definitely love this cake. Chocolate lovers, try this one! :-)
YUMMY!!!! Alright, I'll admit that I ate most of this cake myself - which says a lot because I usually am not a big "desert person" - it was THAT GOOD!!! I porbably added another few inches to my waist line to!! The fact that I added a dolup (sp?) of whip cream to each piece didn't help in the calorie department, but it made it that much tastier!! The only problem I had was the I had to cook my cake for about 6 minutes longer - but that could be just do to my oven I suppose. This is a definite keeper. Try this guys, you won't be disappointed!
Just made this one for my own birthday and it was very successful. My only modification might be to make the cake as 2- 8" layers and then spread the caramel, chips and nuts as a filling between them, topping with the remaining chips and nuts. I didn't like the way the edges of the caramel got "crunchy" after cooking.