1 box of Betty Crocker SuperMoist Devils Food Cake Mix
1 1/3 cups of water
1/2 cup of Veg Oil
1 bag (14 oz) caramels
1/2 cup evaporated milk
1 cup of chopped pecans
1 bg. (6 oz) semisweet chocolate chips (1 cup)
-- heat oven at 350 degrees F. Grease or spray bottom of 13x9 inch pan. In large bowl, beat cake mix, water, oil, and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour half of the batter into pan. Bake 22 minutes. Refridgerate remaining batter.
--meanwhile, in 1-qt saucepan, heat caramels and evaporated milk over medium heat, stirring frequently, until caramels are melted. Stir in pecans. Pour caramel mixture over warm cake in pan. Sprinkle with chocolate chips. Spread with remaining batter. Bake 25 minutes or until cake springs back when lightly touched. Run knife around sides of pan to loosen cake. Cool at least 30 minutes. Serve with ice cream, drizzle with caramel topping and sprinkle with pecans.
YUMMY YUMMY... Enjoy