Saturday, March 21, 2009
1 pkg. German chocolate cake mix
1 pkg. caramels
1 pkg. instant chocolate pudding
1 1/2 c. milk
1/2 c. butter
1 pkg. chocolate chips
1 c. walnuts
4 oz. Cool Whip
Mix cake mix as directed. Put 1/2 of the batter into a prepared 9 x 13 pan and bake at 350 degrees for 20 minutes. Reduce heat to 250 degrees. Melt caramel, 1/2 c. milk, and butter in a double boiler; pour over cake. Sprinkle with 3/4 c. chocolate chips and 1 c. chopped nuts. Spread remaining batter over the top. Bake at 250 degrees for 20 minutes and then for 10 minutes at 350 degrees. Let cool.
Beat 1 pkg. instant chocolate pudding with 1 c. milk. Fold in 4 oz. Cool Whip. Spread over cake when cool and sprinkle with more nuts, if desired.
My camera's not the best for macro shots but here's a picture with the caramel middle. Mmmm!