| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | German | Choco1 | 1 | servings |
INGREDIENTS
| ALLEN; (GRDG72B) | ||
| 1 | pk | Light caramels; ( 14 oz.) |
| 2/3 | c | Evaporated milk |
| 3/4 | c | Butter; or margerine; melted |
| 1 | pk | German chocolate cake mix |
| 1 | c | Nuts; chopped |
| 1 | pk | Choclate bits; Semi-sweet milk |
| ; choc |
INSTRUCTIONS
Preheat oven to 350 and grease and flour a 9x13" baking pan. Place caramels and 1/3 C evaporated milk in saucepan and melt slowly, over low heat. In a large mixing bowl, combine remaining 1/3 C evaporated milk, melted butter, cake mix and nuts. Spread 1/2 of the cake mixture in prepared pan and bake for 6 minutes. While cake is hot, sprinkle choclate bits on top. Spread melted caramels over bits and crumble remaining cake mix over caramel . Bake for another 20 minutes or until done. Cool and cut into squares. Posted on PRODIGY, 2/92; formatted by Elaine Radis; PRODIGY, BGMB90B; GEnie, E.RADIS Recipe by: Leanda Goss <ldgoss@METRONET.COM> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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