H
honeybunch
Guest
This takes a little more work than my usual recipes, but I think it's worth it.
1 pkg (14 oz)vanilla caramels, unwrapped, of course
1 can (5 oz) evaporated milk
1 pkg German Chocolate cake mix with pudding
1-1/4 c. water
3/4 c. melted margarine
2 eggs
1-12 oz bag chocolate chips
2 c. chopped pecans
Preheat oven to 350 Degrees. Place caramels and milk in a saucepan over low heat. Stir and cook until the caramels melt. Cover to keep warm and set the pan aside.
Place the cake mix, water, margarine and eggs in a large mixing bowl. Blend with an electric mixer until well blended. Pour half of the batter into a 13X9" cake pan that has been sprayed with Pam, and bake 13-15 minutes. Remove from oven, but leave oven on.
Pour the caramel mixture over the cake and spread it out to the edges of the pan. Sprinkle the top with 1 c. of the choc. chips and 1 c. of the pecans. Pour the remining cake batter evenly over the top and carefully spread it out to the edges of the pan. Bake for 35 to 40 minutes more.
Place the remining 1 cup of choc. chips in a small saucepan over low heat until melted and smooth. Spread the melted chocolate over the cake with a rubber spatula, then sprinkle the rest of the pecans over the choclate glaze. Allow the cake to cool for 20 minutes more before slicing it.
How's that?! This is from the "Cake Mix Doctor," again!!!
:9:9:9:9:9:9:9:9:9:9:9:9:9:9:9:9:9:9:9:9:9:9:9:9:9
1 pkg (14 oz)vanilla caramels, unwrapped, of course
1 can (5 oz) evaporated milk
1 pkg German Chocolate cake mix with pudding
1-1/4 c. water
3/4 c. melted margarine
2 eggs
1-12 oz bag chocolate chips
2 c. chopped pecans
Preheat oven to 350 Degrees. Place caramels and milk in a saucepan over low heat. Stir and cook until the caramels melt. Cover to keep warm and set the pan aside.
Place the cake mix, water, margarine and eggs in a large mixing bowl. Blend with an electric mixer until well blended. Pour half of the batter into a 13X9" cake pan that has been sprayed with Pam, and bake 13-15 minutes. Remove from oven, but leave oven on.
Pour the caramel mixture over the cake and spread it out to the edges of the pan. Sprinkle the top with 1 c. of the choc. chips and 1 c. of the pecans. Pour the remining cake batter evenly over the top and carefully spread it out to the edges of the pan. Bake for 35 to 40 minutes more.
Place the remining 1 cup of choc. chips in a small saucepan over low heat until melted and smooth. Spread the melted chocolate over the cake with a rubber spatula, then sprinkle the rest of the pecans over the choclate glaze. Allow the cake to cool for 20 minutes more before slicing it.
How's that?! This is from the "Cake Mix Doctor," again!!!
:9:9:9:9:9:9:9:9:9:9:9:9:9:9:9:9:9:9:9:9:9:9:9:9:9