Cherry Chocolate Cake
INGREDIENTS:
1 Pkg chocolate cake mix 1/2 c Margarine or butter
(18 1/4 or 18 1/2oz) 1 pk Carmels (14oz)
1 Can Eagle Brand condensed 1 c Coarsely chopped pecans
Milk (not evaporated!)
1 Pkg chocolate cake mix 1/2 c Margarine or butter
(18 1/4 or 18 1/2oz) 1 pk Carmels (14oz)
1 Can Eagle Brand condensed 1 c Coarsely chopped pecans
Milk (not evaporated!)
Reheat oven to 350 degrees. Prepare cake mix as pkg directs. pour 2 cups batter into greased 13x9-inch baking pan; bake 15 minutes. in heavy saucepan, over low heat, melt caramels and margarine. Remove from heat; add condensed milk. Mix well. Spread carmel over cake; spread remaining cake batter over carmel. Top with nuts. Bake 30 minutes or until cake springs back when lightly touched. Cool.