| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Box cakes, Chocolate, Nuts, Cakes | 12 | Servings | |
INGREDIENTS
| 1 | pk | Devils' Food cake mix |
| 1/2 | c | Cooking oil |
| 1/2 | c | Butter; melted |
| 1 1/2 | c | Water |
| 1 | lb | Caramels |
| 14 | oz | Sweetened condensed milk |
| 1 | c | Pecans; chopped |
| 1/2 | c | Butter |
| 1/2 | c | Evaporated milk |
| 1/3 | c | Cocoa |
| 16 | oz | Powdered sugar |
| 1 | ts | Vanilla |
INSTRUCTIONS
CAKE FROSTING Combine cake mix, oil, melted butter, water and half of the condensed milk until well blended. Pour half of the mixture into a greased 9x13" pan. Bake at 350~ for 30 minutes. Unwrap caramels. In double boiler, melt caramels with remaining half of condensed milk. (takes about 15-20 minutes). Pour over warm cake layer. Sprinkle with chopped pecans. Pour remaining batter on top. Bake 30 minutes or until top springs back. FROSTING: Bring butter, evaporated milk and cocoa to a boil. Add confectioners' sugar and vanilla. Beat until smooth. Spread on cake. OPTIONAL: Decorate cake with whole pecans. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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