Chocolate-Caramel Nut Cake

You don’t even need frosting for this cake, as it has a gooey filling inside. Top each piece with a scoop of Vanilla ice cream! Scrumptious!!!

1 box Duncan Hines German Chocolate Cake mix

1 (14 oz) pacakage caramels

1/2 cup butter 

1/3 cup milk

1 cup chopped pecans

1/4 cup milk chocolate morsels

Prepare cake mix according to package direction. Pour half of batter into a greased and floured 13×9″ pan and bake for 10 min at 350. Remove from oven and allow to cool while preparing caramels (the cake will not be done at this point)

Unwrap caramels. Combine caramels, butter and milk in a sauce pan; cook over medium heat until caramels are melted, stirring often. Spread over cake in pan.

Sprinkle pecans and chocolate chips over caramel mixture. Spread remaining cake batter evenly over top. 

Bake at 350 for 20-25 min. Cool in pan and then cut into squares to serve. Top with ice cream.


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