1 package (14 oz) caramels
1/2 c evaporated milk
1 c semi-sweet chocolate chips
6 tbs butter
1 c pecans
vanilla ice cream
Mix the cake according to package directions. Set aside half of the batter; pour remaining batter into a greased and floured 13 x 9 x 2 baking pan. Bake at 350 for 18 minutes. Meanwhile, in a sauce pan over low heat, melt the caramels, milk, and butter. Remove from heat and add nuts.
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