14 oz pkg light caramels
2/3 cup evaporated milk (divided)
1 pkg German chocolate cake mix
3/4 cup margarine, melted
1 cup chopped nuts
1 cup semi-sweet chocolate chips
In saucepan over medium low heat melt 1/3 cup evaporated milk and caramels. Grease and flour 9x13 inch pan. Mix cake mix, margarine, 1/3 cup evaporated milk and nuts. Stir. Press 1/2 dough into bottom of pan. Bake at 350° for 6 minutes. Sprinkle with chocolate chips over crush, spread caramel on top then sprinkle remaining dough on top of that. Bake 15-18 minutes. Refrigerate 30 minutes to set caramel layer.
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