Caramel Cake


1(14 ounce) package caramels, unwrapped

1/2 cup (1 stick) butter or regular margarine

1(14 ounce) can sweetened condensed milk (not evaporated)

1(18 ounce package chocolate cake mix

1 cup coarsely chopped pecans


Preheat oven to 350 F. Grease and lightly flour a 13×9 inch baking dish. In a saucepan over low heat, melt caramels and butter. Remove from heat. Add the sweetened condensed milk. Mix well and set aside. Prepare the cake mix according to package directions.


Spread 2 cups of the cake batter into the prepared 13 x 9 inch baking dish. Bake this for 15 minutes. Remove from oven and spread the caramel mixture over the hot cake mix. Spread the remaining batter over the caramel mixture. Top with pecans. Return to oven and bake for 30 to 35 minutes longer or until cake springs back when touched.


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