abjcooking
Head Chef
1 14 ounce package caramels
1 5 1/3 ounce can evaporated milk
1 cup pecans, chopped
3/4 cup margarine, melted
1 box German chocolate cake mix
1 12 ounce package chocolate chips
Melt caramels in 1/3 cup evaporated milk in microwave or double boiler.
Mix by hand, remaining eveporated milk, pecans, margarine and cake mix. Mixture will be very thick.
Pat half of mixture into a 9x13 inch baking pan.
Bake at 350 for 6 minutes. Remove from oven.
Pour chocolate chips over.
Then spread on caramel mixture.
Crumble remaining cake mixture on top of caramel mixture.
Bake 18 to 20 minutes.
Let set and cool before cutting.
I usually pat the top layer a little to try and cover most of the caramel mixture.
1 5 1/3 ounce can evaporated milk
1 cup pecans, chopped
3/4 cup margarine, melted
1 box German chocolate cake mix
1 12 ounce package chocolate chips
Melt caramels in 1/3 cup evaporated milk in microwave or double boiler.
Mix by hand, remaining eveporated milk, pecans, margarine and cake mix. Mixture will be very thick.
Pat half of mixture into a 9x13 inch baking pan.
Bake at 350 for 6 minutes. Remove from oven.
Pour chocolate chips over.
Then spread on caramel mixture.
Crumble remaining cake mixture on top of caramel mixture.
Bake 18 to 20 minutes.
Let set and cool before cutting.
I usually pat the top layer a little to try and cover most of the caramel mixture.
