Ingredients
1 (14 oz.) pkg. caramels
1 (18 1/2 oz.) box German chocolate cake mix
3/4 c. softened butter
1 c. nuts (walnuts and/or pecans)
12 oz. semi-sweet chocolate pieces2/3 c. evaporated milk
Method
Combine caramels and 1/3 cup evaporated milk on top of double boiler. Stir mixture until melted. Combine cake mix, remaining milk, and butter. Blend until mixture holds together. Stir in nuts. Press on half of cake mixture in a greased 9 x 13 inch pan and bake for six minutes at 350 degrees. Remove from oven and sprinkle chocolate pieces on top. Pour melted caramel evenly on top. Crumble remaining mix over caramel and bake at 350 degrees for 15 to 20 minutes.
1 (14 oz.) pkg. caramels
1 (18 1/2 oz.) box German chocolate cake mix
3/4 c. softened butter
1 c. nuts (walnuts and/or pecans)
12 oz. semi-sweet chocolate pieces2/3 c. evaporated milk
Method
Combine caramels and 1/3 cup evaporated milk on top of double boiler. Stir mixture until melted. Combine cake mix, remaining milk, and butter. Blend until mixture holds together. Stir in nuts. Press on half of cake mixture in a greased 9 x 13 inch pan and bake for six minutes at 350 degrees. Remove from oven and sprinkle chocolate pieces on top. Pour melted caramel evenly on top. Crumble remaining mix over caramel and bake at 350 degrees for 15 to 20 minutes.
Recipe from Tiffany Schepler
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