Chocolate cake with a gooey caramel, pecan filling.
Calories
325 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
Step 2
Prepare cake mix according to package directions and pour 1/2 of the batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 15 minutes.
Step 3
In a saucepan melt caramels, 3/4 cup of the butter or margarine, and evaporated milk, pour over baked cake. Sprinkle chocolate chips and chopped pecans over caramel mixture. Pour remaining cake batter on top and bake for 20 minutes at 350 degrees F (175 degrees C). Cool and frost.
Step 4
To Make Frosting: Melt 2 tablespoons of the butter or margarine and the unsweetened chocolate together. Remove from heat and add the corn syrup, vanilla, confectioner's sugar, and milk, mix well and use to frost cooled cake.
Ingredients
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup semisweet chocolate chips
2 (1 ounce) squares unsweetened chocolate
¾ cup butter
½ cup evaporated milk
2 tablespoons butter
3 tablespoons milk
1 ½ cups confectioners' sugar
2 tablespoons corn syrup
1 (18.25 ounce) package German chocolate cake mix without pudding
