Yield: 48 Servings
Measure | Ingredient |
---|---|
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. |
ALLEN (GRDG72B
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