Yield: 48 Servings
|1 pack||Light caramels; ( 14 oz.)|
|⅔ cup||Evaporated milk|
|¾ cup||Butter; or margerine; melted|
|1 pack||German choclate cake mix|
|1 cup||Nuts; chopped|
|1 pack||Choclate bits; Semi-sweet|
|\N \N||Milk choclate.|
Preheat oven to 350 and grease and flour a 9x13" baking pan.
Place caramels and ⅓ C evaporated milk in saucepan and melt slowly, over low heat.
In a large mixing bowl, combine remaining ⅓ C evaporated milk, melted butter, cake mix and nuts.
Spread ½ 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@...> on Nov 22, 1997