Warning: to say these are decadent is almost an understatement. It should also be noted that making these requires a bit of patience; they will not turn out otherwise!
Ingredients:
1 box chocolate cake
mix (NOTE: do NOT use Devil's Food; I made these with Betty Crocker Chocolate Fudge cake
mix)
1 cup evaporated milk,
divided**
1/2 c. butter or
margarine, softened/room temp (I used butter)
35 caramels (10 oz)
12 oz. semisweet
chocolate chips
**As I went to make these this time around, I discovered that I did not have any evaporated milk in the pantry (d'oh!). A quick search on the Internet yielded that I could substitute powdered milk made at double its concentration, which is what I did and it worked perfectly!**
Instructions:
1. Preheat over to 350°F.
2. Combine cake mix,
2/3 c.of the evaporated milk, and the butter in a bowl until smooth (make sure no streaks of butter remain):
3. Spread 1/2 of
batter in UNGREASED 13 x 9 metal baking pan:
4. Bake for 15 min.
5. While this part is
baking, heat the caramels and remaining evaporated milk (1/3 c.) in saucepan
over low heat. Stir constantly until a caramel sauce forms and no chunks
of caramel remain (this will take at least 10 min., do not attempt to rush it
with higher heat). It will go from looking like this:
to looking like this:
6. After removing the
pan from the oven with 1/2 batter baked, sprinkle the chocolate chips over what
has baked:
7. Drizzle caramel sauce over the chocolate chips and baked
batter:
8. Drop remaining 1/2
of batter in spoonfuls over caramel mixture:
9. Bake for additional
25 to 30 minutes (until center is set). It will come out looking like this:
8. Cool completely and
enjoy when it looks more like this:
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