Shelly's Recipe

CHOCOLATE CARAMEL NUT CAKE

Category: Cakes from Cake Mixes

1 pkg German chocolate cake mix
1 box (4-serving size) chocolate instant pudding and pie filling mix
1 cup semisweet chocolate chips
1 (5 ounce) can evaporated milk
14 ounces individually wrapped caramels
3/4 cup butter
1 cup walnuts or dry roasted peanuts

Preheat oven to 350. Lightly grease one 13x9 inch cake pan.

Make cake mix, along with pudding mix according to package directions. Pour 1/2 of the batter into the prepared pan and bake for 20 minutes.

In a saucepan over medium low heat melt caramels, margarine, and milk. Pour over top of baked cake. Top with chocolate chips and 1/2 of the walnuts. Pour remaining cake batter over top and sprinkle with the remaining walnuts. Bake for 20 to 25 minutes more.

Variation: This is also good baked in a Bundt pan for 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan. Remove from pan to plate. Cool 10 minutes. Prick top of warm cake several times with fork; spread caramel topping over top of cake. Sprinkle with nuts. Cool completely, about 1 hour. Store covered.