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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