#3822 - German Chocolate Caramel Bars

(by Shirley McNevich)

1 box Duncan Hines German chocolate cake mix
1 cup chopped pecans
1/3 cup + 1/2 cup Carnation evaporated milk (NOT condensed)
3/4 cup butter (melted)
60 Kraft caramels (unwrapped)
1 cup Nestle's semi-sweet chocolate chips

In a bowl add the dry cake mix, chopped pecans, 1/3 cup evaporated milk and the melted butter--stir to mix. Spread HALF of the batter into the bottom of a greased 9 x 13 cake pan. Bake at 350 degrees for 8 minutes. In a double boiler add the unwrapped caramels and 1/2 cup evaporated milk--cook/stir until melted and smooth. Spread caramel mixture evenly over the baked crust. Sprinkle the chocolate chips evenly over the caramel. Spread remaining batter over the top. Return to oven and bake at 350 degrees 18-20 minutes. Cool completely. Cut into bars or squares.

#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.

#690 - Queen's Cake

(by Shirley McNevich)

1 box Duncan Hines Moist Deluxe german chocolate cake mix
1 1/4 cups water
1/3 cup canola oil
3 eggs
Frosting: 1/4 to 1/2 cup softened Parkay margarine, 3 TBSP Hershey's cocoa, 1 tsp. instant coffee, 1/4 tsp. salt, 3 cups Domino's powdered sugar, 1 tsp. vanilla, 2-3 TBSP milk.

In a mixer add the cake mix, water, canola oil and eggs--beat on low until moistened, then beat on high speed for 2 minutes. Grease and flour a 9 x 13 cake pan. Pour batter into the cake pan. Bake at 350 degrees for 30-35 minutes. Test with a toothpick for doneness. Cool cake completely. Frosting: in a mixer add Parkay, cocoa, instant coffee and salt--beat. Add milk and vanilla--beat. Add powdered sugar slowly--beat until creamy and fluffy. Frost the cake.