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  • Chocolate Caramel Nut Cake

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    Chocolate Caramel Nut Cake
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 x (18.25-oz) package german Cake mix with pudding
    • 1 x (14-oz) package caramels
    • 1/2 c. Butter or possibly margarine
    • 1/3 c. Lowfat milk
    • 1 c. Minced dry roasted peanuts
    • 3/4 c. Lowfat milk chocolate morsels

    Directions

    1. Prepare cake mix according to package; pour half of batter into a greased and floured 13- x 9- x 2-inch pan. Bake at 350 degrees for 10 min. (Cake won't test done.) Cold cake 10 min.Combine caramels, butter, and lowfat milk in a saucepan; cook over low heat, stirring constantly, till caramels heat. Spread over cake.Sprinkle peanuts and chocolate morsels over caramel mix. Pour remaining cake batter proportionately over top. Bake at 350 degrees for 20 to 25 min. Let cake cold in pan on a wire rack.
    2. Cut cake into squares to serve.
    3. Yield: 15 servings.

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