Tue Feb 24, 2015
If you love chocolate and caramels, then youâre going to love this cake.
You will need:
1 package Betty Crocker Super Moist Devilâs Food cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
1 bag (14 oz) caramels
1/2 cup evaporated milk
1 cup chopped pecans/walnuts{{more}}
1 bag (6 oz) semi-sweet chocolate chips (1 cup)
Ice cream or whipped cream, if desired
Method.
Heat oven to 350°F. Grease (or lightly spray) bottom only of rectangle pan, 13x9x2. Beat cake mix, water, oil and eggs in large bowl with electric mixer on low speed, 1 minute, scraping bowl constantly (do not over beat) or stir 2 minutes by hand. Pour half of the batter into pan. Bake 25 minutes.
Meanwhile, heat caramels and evaporated milk in 1 quart saucepan over medium heat, stirring frequently, until caramels are melted. Stir in pecans. Pour caramel mixture over warm cake in pan. Sprinkle with chocolate chips. Spread with remaining batter. Bake 30 minutes. Cool completely, about 1 hour. Serve with ice cream. Store tightly covered.
Tip – If youâre looking for a less sweet cake, you can use 1/2 cup caramels and chocolate chip.
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