Saturday, January 3, 2009

Caramel Chocolate Cake

Don't you dare make a regular old chocolate cake mix!!! This is soooooo much better!


1 (18.25- or 18.5-ounce) package chocolate cake mix
1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup butter or margarine
1 (14-ounce) package caramels, unwrapped
1 cup coarsely chopped pecans (optional)


Preheat oven to 350°F. Prepare cake mix as package directs. Pour 2 cups batter into greased 13x9-inch baking pan; bake 15 minutes.
In heavy saucepan, over low heat, melt caramels and butter. Remove from heat; add sweetened ondensed milk. Spread caramel mixture evenly over cake; spread remaining cake batter over caramel mixture.
Top with nuts. Return to oven; bake 25 minutes longer or until cake springs back when lightly touched. Cool. Garnish as desired. Store leftovers covered at room temperature.
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