I have had this recipe forever. In fact, Bob mentioned this morning how old the index card I have it on looked. Speaking of Bob, I made this cake for him when he came to visit me in Michigan. I quickly learned that you do not ask Bob to help when unwrapping caramels are involved. I sat him down on the couch with a bowl for the unwrapped caramels and one for the wrappers. Somehow, I think he must have gotten confused by my instructions because when I checked on him, he was eating about every other caramel he unwrapped. : )
1 box German Chocolate cake mix
1/4 lb butter
14 oz pkg caramels (I prefer Kraft)
7 oz sweetened condensed milk
6 oz chopped pecans
6 oz semi-sweet chocolate chips
Mix cake mix as directed on box. Bake half the mix in a greased and floured 13x9 pan in a 350 degree oven for 15 minutes. In the top of a double boiler melt together butter, caramel and sweet milk. Remove top pan of double boiler from heat. Cool butter mixture slightly and pour over baked half of cake. Pour the rest of the cake batter over butter mixture. Then sprinkle the batter with chocolate chips and pecans. Bake in a 350 degree oven 20-25 minutes. **Serve with vanilla ice cream or Cool Whip.
**I never serve it with either because it is so rich without these
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