From, "To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
1. Mix cake according to directions on box. Pour half of batter into prepared 13 x 9-inch pan. Bake 15 minutes.
2. Melt caramels with butter and milk. Pour over cake.
3. Sprinkle pecans and chocolate chips over caramel layer.
4. Cover with rest of batter and bake 15 to 20 minutes longer.
Temperature: 350 degrees
Times: 15 minutes
15 to 20 minutes
HINT: Delightful served warm with whipped cream.
YIELD: 13 x 9-inch cake
- 1 box (1 pound 2 ounces) German chocolate cake mix
- 1 package (14 ounces) caramels
- 1/2 cup butter
- 1 can (5.33 ounces) evaporated milk
- 1 cup chopped pecans
- 1 cup semi-sweet chocolate chips
1. Mix cake according to directions on box. Pour half of batter into prepared 13 x 9-inch pan. Bake 15 minutes.
2. Melt caramels with butter and milk. Pour over cake.
3. Sprinkle pecans and chocolate chips over caramel layer.
4. Cover with rest of batter and bake 15 to 20 minutes longer.
Temperature: 350 degrees
Times: 15 minutes
15 to 20 minutes
HINT: Delightful served warm with whipped cream.
YIELD: 13 x 9-inch cake
