 |
Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 2 |
|
This recipe was given to me in the late 1990's. Kathleen knew I kept turtles as pets and thought this would be a cute birthday cake for me. It was amazing! The most challenging part of the recipe is spreading the carmel topping. By using two knives, start from the center of the dotted caramel mixture and pull outwards in opposite directions. Well worth the effort! Ingredients:
1 (577 g) package swiss chocolate cake mix (duncan hines) |
1/2 cup evaporated milk |
3/4 cup margarine |
1 lb kraft caramels |
1/2 cup evaporated milk |
1/2 cup margarine |
3/4 cup chocolate chips |
3/4 cup pecans |
Directions:
1. Preheat oven to 350'C.
2. Mix together cake mix, 3/4 cup margarine margarine and evaporate milk. Pour 1/2 of the batter into a 9-inch X 13-inch greased pan. Cook in preheated
3. oven for 9 minutes. Let cool.
4. Melt caramels, evaporated milk and margarine in microwave for 3 to 5 minutes and then stir for 5 minutes. Pour caramel mixture over batter.
5. Sprinkle a generous layer of jumbo chocolate chips then a single layer of pecans, using the 3/4 cup as a guidline, use more to create a layer if needed.
6. Dot remaining batter over top and using two knives, carefully spread batter by pulling from the center and outwards.
7. Bake at 350'C for 15 minutes. Let cool until at room temperature then chill in fridge for 1/2 hour before cutting.
|
|