Chocolate Caramel Cake Recipe
Ingredients:
1 German chocolate cake mix1 (14 oz.) pkg. caramels
1/2 c. butter
1 can Eagle Brand milk
Cooking Directions:
Mix German chocolate cake mix as directed on package. Spread 2 cups in bottom of 13 x 9 inch greased and floured pan. Bake 15 minutes at 350 degrees. Meanwhile melt caramels, butter and Eagle Brand milk. Spread this mixture over bottom layer. Spread rest of cake mix over caramel layer and sprinkle with pecans. Bake 35 minutes or until done.NOTE: Instead of pecans you can frost with 1/2 can Caramel Pecan Frosting when cool.
Other Recipes you might like:
Chocolate Caramel Bars, Chocolate Caramel Bars, Chocolate Caramel Brownies, Chocolate Caramel Nut Bars, Chocolate Caramel Nut Cake, Chocolate Caramel Layer Squares
