Ingredients
- 14 ounce. pkg. Kraft caramels
- 3/4 c. butter
- 6 ounce. pkg. chocolate chips
- 1 sm. can evaporated lowfat milk
- 15 ounce. box Pillsbury German chocolate cake mix
- 1 c. minced pecans
Instructions
- Heat caramels in 1/3 c. evaporated lowfat milk, then set aside (may keep on extremely low heat).
- Heat butter in 1/2 c. of evaporated lowfat milk, then add in to cake mix.
- Add in pecans and mix.
- Press 1/2 of dough mix into a greased 9 x 13 pan.
- Bake at 350 degrees for 8 min (no longer).
- Immediately sprinkle the chocolate chips on top of cake.
- Then drizzle caramel on top of cake.
- Pour the remaining cake mix on top and bake for 18 min (you can make this without the pecans).
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