GERMAN CHOCOLATE SQUARES
60 light caramels
1/2 cup plus 1/3 cup evaporated milk, divided use
1 (2-layer-size) pkg German Chocolate cake mix
3/4 cup butter, melted
1 cup chopped nuts
1 cup semisweet chocolate pieces
Preheat oven to 350 degrees F. Lightly grease a 15x9-inch jelly roll pan.
Melt caramels in the 1/2 cup evaporated milk in the top of a double boiler, over very very low heat (watch carefully) or in a microwave oven; set aside.
Mix dry cake mix, the remaining 1/3 cup evaporated milk, butter, and nuts. Spread 1/2 of the batter in prepared pan. (Mixture may be a little tricky to work with, but persevere.) Set aside remaining batter.
Bake 8 minutes at 350 degrees F.
Remove from oven. Sprinkle semisweet chocolate pieces over baked part and spread caramel over it, then spread remaining batter on top.
Bake 18-20 minutes at 350 degrees F. Cool slightly.
Refrigerate 30 minutes and then cut in 36 squares.
Makes 36 squares
Source: Newspaper Clipping
60 light caramels
1/2 cup plus 1/3 cup evaporated milk, divided use
1 (2-layer-size) pkg German Chocolate cake mix
3/4 cup butter, melted
1 cup chopped nuts
1 cup semisweet chocolate pieces
Preheat oven to 350 degrees F. Lightly grease a 15x9-inch jelly roll pan.
Melt caramels in the 1/2 cup evaporated milk in the top of a double boiler, over very very low heat (watch carefully) or in a microwave oven; set aside.
Mix dry cake mix, the remaining 1/3 cup evaporated milk, butter, and nuts. Spread 1/2 of the batter in prepared pan. (Mixture may be a little tricky to work with, but persevere.) Set aside remaining batter.
Bake 8 minutes at 350 degrees F.
Remove from oven. Sprinkle semisweet chocolate pieces over baked part and spread caramel over it, then spread remaining batter on top.
Bake 18-20 minutes at 350 degrees F. Cool slightly.
Refrigerate 30 minutes and then cut in 36 squares.
Makes 36 squares
Source: Newspaper Clipping
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