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.


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

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