This is another cake I’ve been making for years. It’s still a hit every time I serve it. ~ Linda Kilbride – Maricopa, Arizona
1 (14 ounce) bag Kraft caramels
1/2 cup evaporated milk
3/4 cup (1 1/2 sticks) butter
1 (18.25 ounce) box chocolate* cake mix
1 cup pecans, chopped
12 ounces chocolate chips
* regular or German chocolate
Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking pan.
Prepare cake mix and pour 1/2 into pan. Bake for 8 to 12 minutes.
In a double boiler melt butter, milk and caramels. Pour over the baked layer. Sprinkle the pecans over the caramel layer. Sprinkle the chocolate chips over the pecans. Pour remaining batter over and finish baking for 20 to 25 minutes. Place on a wire rack to cool.