Ingredients
- 1 box German chocolate cake mix (plus ingredients listed on the box)
- 1 (14 oz) bag caramels, unwrapped
- 1/2 cup evaporated milk (divided)
- 1 cup butter (2 sticks)
- 1 cup semisweet chocolate chips
- 1 cup chopped pecans
- Non-stick cooking spray
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line with parchment.
- Prepare Cake Batter: Prepare the cake mix according to the package instructions.
- Bake First Layer: Pour half of the batter into the prepared pan and bake for about 15 minutes, or until just set.
- Melt Caramel Mixture: While the cake bakes, melt the caramels with 1/3 cup of the evaporated milk and the butter in a saucepan over low heat. Stir until smooth.
- Layer Caramel & Pecans: Remove the cake from the oven. Pour the caramel mixture evenly over the warm cake. Sprinkle chocolate chips and pecans on top of the caramel layer.
- Add Remaining Batter: Carefully spoon the remaining cake batter over the top, spreading it to cover evenly.
- Finish Baking: Return to the oven and bake for an additional 20–25 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Cool & Serve: Let the cake cool before slicing. Serve warm or at room temperature — optionally with a scoop of vanilla ice cream!
If you’d like, I can help you make this recipe no-bake or in cupcake form too — just say so!