1 package (14 oz) caramels
1 can (5 oz) evaporated milk (or scant 2/3 c), divided (OR scant 2/3 c warm water + 1/4 c heaping dry non-instant milk powder, mixed very well)
1 package German Chocolate cake mix
1 stick butter, melted
1 1/2 c walnuts, chopped
1 c chocolate chips
Preheat oven to 350. Melt caramels with 1/3 cup milk until smooth. Mix cake mix, melted butter, and remaining milk. Press 1/2 of batter into 9×13 cake pan. Bake 8 min. Sprinkle half of the nuts and chocolate chips on top, cover with melted caramel. Drop globs of remaining cake batter and top with remaining nuts and chocolate chips. Bake 18 minutes longer. Cool and cut.
*I melt the caramels over low heat. It takes forever, but I’m really good at forgetting about stuff and letting it burn.
*The original recipe calls for a cake mix with pudding in the mix. Not all cake mixes have that, but I know that Pillsbury and Betty Crocker do. One time I used a Duncan Hines (on sale), and they were fine. It would probably be good to add some pudding powder to the dry cake mix to make them even more moist. I think I’ll do that next time.
*With a whole stick of butter, it’s not likely you need to grease the pan. I do anyway (lightly), just to be safe.