Ingredients
1 German chocolate cake mix (mix as directed)
3/4 c. butter
1 c. chocolate chips
1 (14 oz.) bag caramel cubes
1/2 c. Pet milk
1 c. pecans
Method
Sources
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dataset
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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts
The original Bundt pan — iconic shape, even heat distribution
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts
The original Bundt pan — iconic shape, even heat distribution
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Grease and flour a large pan, 11 x 19-inch. Mix and cook 1/2 of the cake batter for about 15 minutes. Meanwhile, melt the caramel, butter and milk in a double boiler or microwave. When smooth, pour over finished cake. Cover with a layer of pecans (I chop them, but you don't have to), then chocolate chips. Cover with remaining cake mix and cook for 20 minutes or maybe a little longer. It is done when an inserted toothpick comes out with only caramel on it.