1 Box German Chocolate cake mix, mixed according to directions on box, but not yet baked.<\/p>\n
48 Kraft Caramels (1 14-oz bag)<\/p>\n
1\/2 Cup evaporated milk<\/p>\n
2 Cups pecans, chopped<\/p>\n
3\/4 cup (1 1\/2 sticks) butter (not margarine)<\/p>\n
2 Cups semi-sweet chocolate chips<\/p>\n
Whipped cream, for topping<\/p>\n
Grease and flour 9X13 baking pan. Preheat oven to 350 degrees. Pour half the cake batter into the prepared pan. Bake 15 minutes.<\/p>\n
While the cake in baking, melt the caramels, milk, and butter in a large saucepan over medium heat. Pour the mixture over partially baked cake. Sprinkle half the pecans and half the chocolate chips over the caramel mixture. Pour the rest of the batter over that. Sprinkle the rest of nuts and chocolate chips on top. Bake 20 more minutes. It won’t look quite done when it’s finished, but it will firm up when it sets. (It tastes better the second day!) Serve topped with whipped cream.<\/p>\n
Serves 12-16<\/p>\n","protected":false},"excerpt":{"rendered":"
1 Box German Chocolate cake mix, mixed according to directions on box, but not yet baked. 48 Kraft Caramels (1 14-oz bag) 1\/2 Cup evaporated milk 2 Cups pecans, chopped 3\/4 cup (1 1\/2 sticks) butter (not margarine) 2 Cups semi-sweet chocolate chips Whipped cream, for topping Grease and flour 9X13 baking pan. Preheat oven … <\/p>\n