1 box German chocolate cake mix
⅔ cup evaporated milk
¾ cup margarine or butter (melted)
½ tsp vanilla
6oz pkg chocolate chips
Melt caramels with ½ of the evaporated milk. (This mixture will be a thick runny
consistency.) Set aside. Combine cake mix with remaining milk,
margarine, and vanilla. Grease and flour
a jelly roll pan (like a cookie sheet with about ½ inch sides). Spread half of the cake mixture on the bottom
of the pan. Bake in 350° oven
for 6-10 minutes. (It needs to be a
little set, but not totally done.)
Remove from oven and sprinkle chocolate chips on top. Then “drizzle” the caramel mixture on
top. Finally “blop” the remaining cake
mixture on top. Bake for 16-20 minutes
more. (You can test it now with a
toothpick to see that the cake part is cooked through.) Cut it while it is warm, but not hot. Then store in an airtight container. These are great served warm with ice cream. (I got this one from Kristie Kraft)
