| 1 | box Betty Crocker® SuperMoist® devil's food cake mix |
| 1 1/3 | cups water |
| 1/2 | cup vegetable oil |
| 3 | eggs |
| 1 | bag (14 oz) caramels |
| 1/2 | cup evaporated milk |
| 1 | cup chopped pecans |
| 1 | bag (6 ounces) semisweet chocolate chips (1 cup) |
| Ice cream or Whipped cream, if desired |
| Caramel and chocolate topping, if desired |
| Chopped pecans, if desired |
| 1. | Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom of 13x9-inch pan. |
| 2. | In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour half of the batter into pan. Bake 22 minutes (25 minutes for dark or nonstick pan). Refrigerate remaining batter. |
| 3. | Meanwhile, in 1-quart saucepan, heat caramels and evaporated milk over medium heat, stirring frequently, until caramels are melted. Stir in pecans. Pour caramel mixture over warm cake in pan. Sprinkle with chocolate chips. Spread with remaining batter. Bake 25 minutes (29 minutes for dark or nonstick pan) or until cake springs back when lightly touched. Run knife around sides of pan to loosen cake. Cool at least 30 minutes. Serve with ice cream, drizzle with topping and sprinkle with pecans. Store loosely covered at room temperature. |
| In step 3, bake 30 minutes (34 minutes for dark or nonstick pan). |
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| This recipe is just part of the grand-prize winning entry of the Trinity Lutheran Church Women of Birchwood, Wisconsin, in Betty Crocker’s 1999 national Bake Sales Competition for nonprofit organizations that hold bake sales as a means of raising money. |
Nutrition Information:
340 ( 150); 16g ( 5g, 0g); 35mg; 270mg; 43g ( 2g, 28g); 4g 0%; 0%; 8%; 8% 1 ; 2 ; 0 ; 3 3