How to make it

  • Place rack in center of 350 degree oven. Lightly oil
  • 13 x 9 inch pan.
  • Place caramels and evaporated milk in small saucepan over low heat. Stir and cook until caramels melt 4-5 minutes. Cover to keep warm and set pan aside.
  • Place cake mix, water, butter and eggs in a large mixing bowl. Blend with electric mixer on low speed for 1 minute. Increase mixer speed to medium and beat 2 minutes more. Pour half of the batter into prepared pan, smoothing batter.
  • Bake cake until it begins to puff around the edges but the center is still soft, 13-15 minutes. Remove the pan from the oven, but leave the oven on.
  • Pour caramel mixture over the cake and spread it out to the edges of the pan with rubber spatula. Sprinkle top with 1 cup chocolate chips and 1 cup of pecans. Pour remaining cake batter evenly over top and carefully spread it out to the edges of the pan with rubber spatula. Place in oven.
  • Bake cake 35-40 minutes or until sides just begin to pull away from sides of pan. Remove from oven but leave oven on. Cool on wire rack.
  • Melt the remaining 1 cup chocolate chips in small saucepan over low hear until melted and smooth. Spread the mixture over the cake with a rubber spatula, and then sprinkle the toasted pecans over the chocolate glaze. Allow cake to cool 20 minutes before slicing.
  • Store cake at room temperature up to 5 days, 1 week in refrigerator or up to 6 months in freezer.

People Who Like This Dish 3
Reviews & Comments 1

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    " It was excellent "
    m2googee ate it and said...
    caramel, chocolate, pecans....what is not to love! I gave this one a 5!
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