1 box German chocolate cake mix (I use Duncan Hines)
1 teaspoon vanilla
1 cup semi-sweet chocolate chips
1 cup chopped nuts (I used pecans)
1 cup milk
1 (14 oz) package caramels
In a sauce pan, melt caramels with milk over low heat, stirring occasionally. Takes about 10 – 12 minutes.
In the meantime, mix cake according to directions, adding vanilla.
Pour 1/2 of cake mixture in a greased and floured 13 x 9 pan (I use Baker’s Joy). Bake about 10 – 12 minutes at 350 degrees.
When cake has baked for the 10 or more minutes and the sauce is ready, pour sauce over the cake.
Sprinkle with chocolate chips and nuts. Pour remaining batter over sauce. Bake about 20 – 30 minutes more, until done.
1 stick butter
3 1/2 Tablespoons cocoa
1 box confectioners sugar
1/3 cup milk
Dash of salt
1 cup chopped nuts (optional)
Bring butter, milk, cocoa and salt to a boil over medium heat. Add sifted confectioners sugar (I never sift mine). Pour over cake while both are hot. Sprinkle with nuts. (You can mix the nuts in when you add the confectioners sugar if you’d like.)