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.

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.

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