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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 8 |
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I found this on the back of a cake mix box. I liked this recipe because it didn't require a German Chocolate Cake base. It's easy to prepare and seems like you spent a lot more prep time than you actually did. ;) Ingredients:
1 (18 ounce) box chocolate cake mix |
3 eggs (see cake mix box for exact quantity) |
1/2 cup vegetable oil (see cake mix box for exact amount) |
1 1/2 cups water (see cake mix box for exact amount) |
1 cup chopped pecans |
1 (14 ounce) package caramels |
1/2 cup evaporated milk |
1 cup semi-sweet chocolate chips |
Directions:
1. Preheat oven to 350 degrees.
2. Grease and flour a 13 x 9 inch pan.
3. Pour half of the prepared cake mix into the pan.
4. Bake for 25 minutes.
5. In the meantime, place unwrapped caramels in a saucepan.
6. Add 1/2 cup evaporated milk.
7. Heat on low, stirring until caramels have melted.
8. Remove cake from oven and pour melted caramel mixture on top of the cake.
9. Sprinkle chopped pecans and chocolate chips on top of caramel layer.
10. Press down lightly.
11. Pour remaining half of prepared cake mix on top of the filling layer.
12. Bake an additional 30 minutes.
13. After removing cake from the oven, let the cake cool slightly (approx. 5- 10 minutes).
14. Run a knife around the edges of the pan to loosen the cake.
15. This is an important step- otherwise you'll have a tough time removing the pieces later!
16. Store at room temperature.
17. Note: Please see your cake mix box for exact amounts of vegetable oil, water and eggs.
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