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Add a photoServings: 12
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
Directions
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 132g | |
| Recipe makes 12 servings | |
| Calories 520 | |
| Calories from Fat 241 | 46% |
| Total Fat 27.55g | 34% |
| Saturated Fat 13.58g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 434mg | 18% |
| Potassium 293mg | 8% |
| Total Carbs 66.04g | 18% |
| Dietary Fiber 2.2g | 7% |
| Sugars 49.81g | 33% |
| Protein 6.68g | 11% |
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