- 14 oz bag caramels
- 2/3 cup evaporated milk
- 18 oz package Swiss chocolate cake mix
- 3/4 cup melted butter
- 6 oz package semisweet chocolate pieces
- 1 cup chopped walnuts
Combine caramels and 1/3 cup of evaporated ilk in double boiler top. Cover, and place over boiling water. Stir until melted. Keep warm over hot water.
Combine cake mix, melted butter, and remaining 1/3 cup evaporated milk in bowl. Beat with electric mixer at medium speed 2 minutes, scraping bowl occasionally. Spread one half of batter in greased 13-x-9-x2-inch baking pan.
Bake in 350 degree oven 6 minutes. Cool 2 minutes. Spread caramel mixture carefully over baked layer. Sprinkle with chocolate pieces. Stir 1/2 cup walnuts into remaining batter, and drop by spoonfuls over all. Sprinkle with remaining 1/2 cup walnuts.
Bake in 350 oven 18 minutes. Cool in pan on rack. Cut into 3-x-1-inch bars. Makes 36.
More "Lost" Chocolate RecipesHershey's Chocolate Pecan Pralines (1934)
(Origin - "Farm Journal's Choice Chocolate Recipes" by Farm Journal Editors Elise W. Manning and Patricia A. Ward, 1978.)
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