We have a similar recipe in my family, and it has always been a favorite. My sister makes a caramel candy that has chocolate creme in the middle, and I like to substitute these for half of the regular caramels. I also prefer milk chocolate chips, but that’s just me! Have plenty of ice-cold milk on hand when you serve these! Yum.
They were wonderful! I made them many times and had to make them three more times in one week! They were a huge hit with kids and adults, I gave out the recipe several times. So yummy and worth the extra effort that the box doesn’t require! GREAT.
They were wonderful! I made them many times and had to make them three more times in one week! They were a huge hit with kids and adults, I gave out the recipe several times. So yummy and worth the extra effort that the box doesn’t require! GREAT.
Ingredients
- 1 cup chocolate chip
- Toll House Morsels Semi-Sweet Chocolate
- 2 cups pecans
- 3/4 cup melted butter
- 1/2 cup evaporated milk
- 1 (14 ounces) bags caramels
- 1 1/3 cups water ( or as called for by your cake mix)
- 1/3 cup oil ( or as called for by your cake mix)
- 3 eggs ( or as called for by your cake mix)
- 1 (18 ounce) boxes German chocolate cake mix
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Lightly grease one 9×13 inch pan.
- Prepare cake mix according to package directions and pour 1/2 of the batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 15 minutes.
- In a saucepan melt caramels, 3/4 cup of the butter or margarine, and evaporated milk, pour over baked cake.
- Sprinkle chocolate chips and chopped pecans over caramel mixture.
- Pour remaining cake batter on top and bake for 20 minutes at 350 degrees F (175 degrees C).
- Cool and frost.
- To Make Frosting: Melt 2 tablespoons of the butter or margarine and the unsweetened chocolate together.
- Remove from heat and add the corn syrup, vanilla, confectioner’s sugar, and milk, mix well and use to frost cooled cake.
