Posted:
Ingredients
1 (18.25- or 18.5-ounce) package chocolate cake mix
1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup butter or margarine
1 (14-ounce) package caramels, unwrapped
1 cup coarsely chopped pecans or walnuts
Instructions
Preheat oven to 350F.
Prepare cake mix as package directs.
Pour 2 cups batter into greased 13x9-inch baking pan; bake 15 minutes.
In heavy saucepan, over low heat, melt caramels and butter.
Remove from heat; add sweetened condensed milk; mix well.
Spread caramel mixture evenly over cake; spread remaining cake batter over caramel mixture.Top with nuts.
Return to oven; bake 25 minutes longer or until cake springs back when lightly touched. Cool.
Garnish as desired.
Store leftovers covered at room temperature.
1 (18.25- or 18.5-ounce) package chocolate cake mix
1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup butter or margarine
1 (14-ounce) package caramels, unwrapped
1 cup coarsely chopped pecans or walnuts
Instructions
Preheat oven to 350F.
Prepare cake mix as package directs.
Pour 2 cups batter into greased 13x9-inch baking pan; bake 15 minutes.
In heavy saucepan, over low heat, melt caramels and butter.
Remove from heat; add sweetened condensed milk; mix well.
Spread caramel mixture evenly over cake; spread remaining cake batter over caramel mixture.Top with nuts.
Return to oven; bake 25 minutes longer or until cake springs back when lightly touched. Cool.
Garnish as desired.
Store leftovers covered at room temperature.
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