Friday, February 24, 2012

#2322 - German Chocolate Caramel Cake

(by Shirley McNevich)

1 box Duncan Hines German chocolate cake mix
1 - 12oz. jar caramel ice cream topping
1 cup Nestle's semi-sweet chocolate chips
3/4 to 1 cup chopped pecans

Bake cake as directed on the box in a 9 x 13 cake pan. As soon as you remove the cake from the oven, evenly spread the caramel ice cream topping all over the top of the hot cake. Sprinkle the chocolate chips evenly over the caramel. Sprinkle the chopped pecans evenly over the caramel. Cool completely.

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