"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
1 jar - caramel ice cream topping 1 pkg. - fudge cake mix 1 c. - chocolate chips 1 c. - pecans, chopped
Mix cake as directed on package. Pour ½ of batter into a greased 9 x 13 pan. Bake at 350º for 15 minutes. Take out and pour caramel over top. Sprinkle with chocolate chips and pecans. Pour the rest of batter on top. Bake at 350º for 25 minutes or until done.
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