Knock You Nakeds
Yield
1 cakePrep
15 minCook
25 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, chocolate
|
|
| 1 | cup |
nuts
chopped |
|
| ⅓ | cup |
evaporated milk
|
|
| ¾ | cup |
butter
melted |
|
| 60 | each |
caramels (candy squares)
|
*
|
| ½ | cup |
evaporated milk
|
|
| 1 | cup |
chocolate chips
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, chocolate
|
|
| 237 | ml |
nuts
chopped |
|
| 79 | ml |
evaporated milk
|
|
| 177 | ml |
butter
melted |
|
| 6E+1 | each |
caramels (candy squares)
|
*
|
| 118 | ml |
evaporated milk
|
|
| 237 | ml |
chocolate chips
|
*
|
Directions
Combine, and mix well, cake mix, nuts, ⅓ cup milk and butter.
Press half of this mixture into the bottom of a greased 13x9 inch Pyrex dish, Bake at 350℉ (180℃) F for 8 minutes.
Melt caramel candies in top of a double boiler with ½ cup of milk.
When caramel mixutre is well mixed, pour over bakied mixture.
Cover with chocolate chips, and pour the rest of dough on top of chips.
Bake for 18 minutes at 350℉ (180℃). Cool before slicing.
