SNICKER CAKE
1 box German chocolate cake mix (plus ingredients called for on the box) 1 package (14 oz) caramels, unwrapped Ingredients
½ cup (1 stick) margarine or butter ⅓ cup milk ¾ cup semi-sweet chocolate chips (use more if desired) 1 cup chopped pecans
Instruction
Preheat Oven and Prepare Cake Batter: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan. Prepare the German chocolate cake batter according to the instructions on the box. Bake Half of the Cake Batter: Pour half of the prepared cake batter into the greased pan and bake for 20 minutes. Prepare the Caramel Mixture: While the cake is baking, melt the caramels, margarine (or butter), and milk together in a double boiler over medium heat, stirring until smooth. Add Caramel Layer: Remove the partially baked cake from the oven. Pour the caramel mixture evenly over the baked layer. Add Chocolate Chips and Pecans: Sprinkle the chocolate chips and chopped pecans over the caramel layer. Top with Remaining Cake Batter: Pour the remaining cake batter over the chocolate chips and pecans, spreading it evenly. Finish Baking: Reduce the oven temperature to 250°F (120°C) and bake for 20 minutes. Then, increase the temperature to 350°F (175°C) and bake for an additional 10-15 minutes, or until the cake is fully set. Cool and Serve: Allow the cake to cool in the pan before slicing. Enjoy this rich, decadent Snicker Cake!
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