Recipe from The Ivy Bake Shoppe Cookbook (available at www.amazon.com)
Author - Martha Wolfe
Ingredients:
1 box German chocolate cake mix
1 1/2 sticks butter, softened
1/3 cup evaporated milk
1 cup chopped pecans
Caramel Layer Ingredients:
1 (14oz) bag caramels, unwrapped
1/4 cup evaporated milk
1 cup semisweet chocolate chips
Mix cake mix, butter, evaporated milk and pecans together. Spread two-thirds of the dough mixture in a greased 9 x 13 inch pan.
Bake at 350 degrees for 7 minutes.
For the caramel layer, melt caramels with evaporated milk in microwave for 3 minutes. Stir and then microwave one minute more; stir until smooth. Pour mixture over baked batter and then sprinkle with chocolate chips. Dot with remaining dough.
Bake at 350 degrees for 10 to 12 minutes; set on a rack to cool.
Cover and cool 6 hours before serving.
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