This easy cake has all the yummy flavors of the classic chocolate, caramel and pecan candies.
1 (14-ounce) package soft caramel candies
1/2 cup evaporated milk
1 (18.25-ounce) package German chocolate cake mix
1 1/3 cups water
3/4 cup butter, softened
3 large eggs
1 cup pecans, chopped
1 cup semisweet chocolate chips
- Preheat oven to 350°F (175°C).
- Melt caramel candies with evaporated milk in the top of a double boiler. In a large mixing bowl combine german chocolate cake mix with water, softened butter, and eggs. Blend on low speed with an electric mixer for 30 seconds, then beat at medium speed for 2 minutes.
- Pour half the batter in a greased 13x9x2-inch baking pan and bake for 10 minutes, or until the cake puffs up. Pour the caramel/milk mixture over the partially baked layer to within 1/2-inch of the edge. Sprinkle chopped pecans and semi-sweet chocolate chips evenly over the caramel. Pour the remaining batter on top and bake for 25 to 30 minutes, or until the top springs back when touched. Cool in the pan before cutting into squares.
Makes 12 servings.