• Cooking Time:
  • Servings: 48
  • Preparation Time:


I got this recipe from a friend years ago and when I want something really rich and delicious,I always reach for this recipe.


  • 1 pkg. Duncan Hines Swiss Chocolate
  • cake mix
  • 1 cup finely chpped pecans
  • 1/2 cup butter
  • 1 1/3 cup undiluted Carnation Evaporated Milk
  • 35 light Caramels, unwrapped
  • 1/3 cup undiluted Carnation Evaporated Milk (this is not a typo.. you'll need it for the second part of the recipe)
  • 2 cups Milk Chocolate Chocolate Chips


  • Combine cake mix and nuts in large bowl;cut in butter. Stir in 1 1/3 Cups evaporated milk.
  • Spread 1/2 the batter in a greased 9x13 baking pan.
  • Bake at 350* for 15 minutes.
  • While cake is baking, combine carmels and 1/3 cup evaported milk in a small saucepan. Cook over low heat, stirring occasionally until caramels are melted.
  • Drizzle caramel sauce over cooked cake layer. Sprinkle Chocolate chips over caramel sauce. Drop remaining cake batter in heaping Teaspoons over the choc. chips; spread out with the back of a spoon.
  • Return to oven and bake 20 to 25 minutes longer. The top layer will be soft.
  • Cool completely before cutting.

Categories: Brownie  Dessert 
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