This recipe is exclusively for chocolate lovers!
Lori’s Chocolate-Caramel Cake
Ingredients
1 box Betty Crocker SuperMoist devil’s food cake mix
(water,vegetable oil, and eggs indicated on cake mix box)
1 – 14 oz. bag caramels
1/2 cup evaporated milk
1 cup chopped pecans
1 – 6 oz. bag semisweet chocolate chips
1 cup ice cream
Caramel and chocolate toppings
Chopped pecans
Directions
~Preheat oven to 350°.
~Grease 13×9″ pan.
~Make cake batter as directed on box. Pour half of the batter into pan. Bake 22 minutes. Refrigerate remaining batter.
~Meanwhile, in 1-quart saucepan, heat caramels and evaporated milk over medium heat, stirring frequently, until caramels are melted. Stir in pecans. Pour mixture over warm cake in pan. Sprinkle with chocolate chips. Spread with remaining batter. Bake 25 to 28 minutes.
~Run knife around sides of pan to loosen cake. Cool at least 30 minutes.
~Serve with ice cream, drizzle with toppings, and sprinkle with pecans.
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