Caramel Cake

 Rich Caramel Cake

1 (14-oz.) pkg. caramels, unwrapped

1/2 cup (1 stick) butter or margarine

1 (14-oz.) can sweetened condensed milk (NOT evaporated milk)

1 (18.25- or 18.5-oz.) pkg. chocolate cake mix

1 cup coarsely chopped toasted pecans

Preheat oven to 350 degrees. In saucepan over low heat, melt caramels and butter. Remove from heat; add sweetened condensed milk. Mix well; set aside. Prepare cake mix as package directs.

Spread 2 cups batter in greased 13×9-inch baking pan; bake 15 minutes. Spread caramel mixture over cake; spread remaining batter over caramel mixture. Top with pecans.

Return to oven; bake 30 to 35 minutes or until cake springs back when touched.

Makes 10 to 12 servings.

— Recipe from Eagle Brand Sweetened Condensed Milk

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