1 pkg. German chocolate cake mix
1/2 cup melted margarine
2/3 cup evaporated milk
1 Tbs. water
14 oz pkg. caramels
6 or 12 oz pkg. chocolate chips
1 cup chopped pecans
Mix cake mix, margarine, 1/3 cup evaporated milk, and water together. Put 1/2 of batter in 9” X 13” pan, ungreased. Bake 10 minutes at 350*. Melt caramels with 1/3 cup evaporated milk. On the first baked mixture: remove from oven and sprinkle with chocolate chips. Drizzle caramel mixture and nuts on top of chocolate chips layer. Drop other 1/2 of batter by tsp. over caramel layer and spread with a spatula. You may need to soften this 1/2 of batter with more evaporated milk to help make it spreadable. Bake at 350* for 30 minutes or until done. Try the “Toothpick Test:” poke a toothpick into the cake, and when it comes out clean, it is done.
1/2 cup melted margarine
2/3 cup evaporated milk
1 Tbs. water
14 oz pkg. caramels
6 or 12 oz pkg. chocolate chips
1 cup chopped pecans
Mix cake mix, margarine, 1/3 cup evaporated milk, and water together. Put 1/2 of batter in 9” X 13” pan, ungreased. Bake 10 minutes at 350*. Melt caramels with 1/3 cup evaporated milk. On the first baked mixture: remove from oven and sprinkle with chocolate chips. Drizzle caramel mixture and nuts on top of chocolate chips layer. Drop other 1/2 of batter by tsp. over caramel layer and spread with a spatula. You may need to soften this 1/2 of batter with more evaporated milk to help make it spreadable. Bake at 350* for 30 minutes or until done. Try the “Toothpick Test:” poke a toothpick into the cake, and when it comes out clean, it is done.
