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Chocolate Caramel Layer Cake Recipe

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This recipe for Chocolate Caramel Layer Cake, by , is from Patty Cakes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Embry
Added: Monday, December 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 box german chocolate cake mix
2/3 milnot
3/4 oleo
40 kraft caramels
16 oz. chocolate chips
1 c. pecans

Directions:
Directions:
Mix cake mix with 1/3 c. milnot and 3/4 c. melted oleo. put 1/2 of the batter in oblong backing dish and bake for 6 min. at 350. Melt caramels in 1/3 c. milnot. Spread chocolate chips over first layer of cake batter, then pour melted caramel, then pecans. Spread remaining cake batter and bake 15-18 minutes. Cool before serving.

Personal Notes:
Personal Notes:
Milnot is a brand of filled milk (marketed as an evoporated milk substitute), sweetened condensed milk and skimmed evoporated milk. It has all the butterfat removed and replaced with oil making it whippable at room temperature, you can probably substitute with Eagle Brand or another brand if you have trouble finding milnot. Oleo can be substituted with crisco or butter.

 

 

 

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