1 box German Chocolate cake mix
1 C. water
1/2 C. oil
1 stick butter
1 can Eagle Brand mild
1 pkg. caramels
1 C. chopped pecan
Before mixing cake, melt the caramels and 1/2 of can of Eagle brand milk, then add chopped pecans. Keep this warm over hot water while mixing cake. Mix cake mix, water, oil, butter, eggs and remaining 1/2 can milk. Pour 1/2 of cake mix into a 9 x 13 greased and floured pan.
Bake at 350°F. only 15-20 minutes. Take from oven and ribbon the caramel over the entire cake. Then pour other 1/2 of cake batter over the caramel and return to oven. Bake 20-25 minutes longer. Test doneness by putting toothpick slant wise only into top half of cake. If you go through caramel it does not seem done.
NOTE: If bottom half of cake is not done enough and you put the caramel on it
will all sink to the bottom of the pan. Making it impossible to get out of the
pan and it won't have the layered effect.
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