Dr. Singson‟s Office
1 bag (14 oz.) caramels
1 can (5 oz.) evaporated milk, (not sweetened condensed milk)
1 box (18¼ oz.) German chocolate cake mix with pudding (use the one that calls for vegetable oil)
¾ cup butter, room temperature
1 bag (12 oz.) semi-sweet chocolate chips
2 cups pecans, chopped
Turn oven to 350 degrees. Line cake pan with lightly oiled foil. Heat caramels and milk over low heat about 10 minutes until melted; stir occasionally. Prepare cake mix using ½ of oil called for; beat on low for 1 minute. Add butter, beat on high for 2 minutes or until thick and smooth. Spread ½ batter in pan. Bake 12-14 minutes until batter starts puffing around the edges. Pour caramel mixture on top and spread with a rubber spatula. Sprinkle with 1 cup chocolate chips and 1 cup pecans. Spoon rest of batter over the top and spread to edges. Bake 35 to 45 minutes until cake puffs up over the side of the pan and springs back to touch. Place on wire rack to cool. Melt the rest of the chocolate chips and spread over cake. Sprinkle the rest of the pecans on top. Cool completely.