1 - 14 oz. Bag of Caramels
1 - 5/8 oz. Can Evaporated Milk
1 – 19 oz. German Chocolate Cake Mix With Pudding (use the kind that calls for vegetable oil)
1 – 12-oz. Pkg. Chocolate Chips
2 Cups Pecans, chopped
¾ cup Margarine, room temp.
· Line a 9x13 inch dish with foil; lightly grease.
· Heat caramels and milk over LOW heat until melted.
· Mix cake mix by direction, USING ONLY HALF OF THE OIL CALLED FOR.
· Beat on low for 1 minute. Add margarine; increase speed to high and beat for 2 minutes more or until thick and smooth.
· Spread half of batter (3 cups) in pan.
· Bake 12 to 14 minutes till cake starts to puff up around edges (middle will still be slightly wet)
· Pour on caramel mixture and spread to edges with spatula.
· Sprinkle with 1 cup chocolate chips and 1-cup pecans.
· Spoon remaining cake batter overall and spread to edges.
· Bake 35 to 40 minutes until cake puffs up above sides of pan and starts to pull away from sides of pan.
· Cool on wire rack.
· Melt remaining 1 cup chocolate chips.
Spread over cake, Sprinkle with remaining pecans
