| 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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