Snicker Cake
Yield
1 cakePrep
15 minCook
1 hrsReady
7 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, german chocolate
|
|
| 1 | package |
caramels (candy squares)
|
|
| ¼ | pound |
butter
or margarine |
|
| ½ | cup |
milk
|
|
| 1 | can |
chocolate chips
|
*
|
| 1 ½ | cups |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, german chocolate
|
|
| 1 | package |
caramels (candy squares)
|
|
| 113.4 | g |
butter
or margarine |
|
| 118 | ml |
milk
|
|
| 1 | can |
chocolate chips
|
*
|
| 355 | ml |
pecans
chopped |
|
Directions
Prepare cake mix as directed; scale out ½ of cake mixture into a 13x9x2 inch cake pan.
Cake pan must be liberally greased and floured.
Bake approximately 25 minutes at 350℉ (180℃). or until cake springs back when touched.
Remove cake and reset oven to 250 degrees.
Melt caramels in saucepan with margarine and milk until caramel is just melted.
Stir well and pour this mixture over baked portion of cake.
Cover cake mixture with chopped nuts and chocolate chips, the pour remaining cake mixture over top and shake down gently.
Bake 20 minutes at 250 degrees F., then increase heat to 350℉ (180℃). and bake another 10 minutes until cake is done.
Let cool overnight.
