| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
German |
Cookies |
48 |
Servings |
INGREDIENTS
| 1 |
pk |
Light caramels; ( 14 oz.) |
| 2/3 |
c |
Evaporated milk |
| 3/4 |
c |
Butter; or margerine; melted |
| 1 |
pk |
German choclate cake mix |
| 1 |
c |
Nuts; chopped |
| 1 |
pk |
Choclate bits; Semi-sweet |
|
|
Milk choclate. |
INSTRUCTIONS
ALLEN (GRDG72B
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
Posted to recipelu-digest Volume 01 Number 286 by "Diane Geary"
<diane@keyway.net> on Nov 22, 1997
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