- 1 (14 oz.) bag caramels
- 1 (5 oz.) can evaporated milk
- 1 box German Chocolate cake mix
- 3/4 c. butter, softened
Preheat oven to 350F. Combine 1/3 c. evaporated milk and caramels. Stir constantly over low heat until caramels are melted. Combine cake mix, the rest of the can of evaporated milk and butter in a bowl (use a wire whisk). Spread 1/2 of above in greased 9″x13″ pan. Bake 6 minutes. Drizzle caramel sauce over cake. Top with remaining cake mix and bake at 350F for 15-20 minutes. I recommend when putting the remaining cake mix on top of the caramel sauce, that you drop tablespoons of cake mix onto the caramel sauce. It will make it much easier to spread on top. Cool 2 hours and serve.