Thursday, October 13, 2022

Farmers' Caramel Chocolate Cake Squares (1978)

  •  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 Recipes
Hershey'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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