Recipe of the Week: Turtle Cake – Caramel Brownies

Ingredients:

1 pkg. 14n oz caramels

1 cup evaporated milk (divided)

1 cup margarine (2 sticks) softened

1 pkg. 18 oz German Chocolate cake mix

1 cup chopped pecans (or more)

1 cup chocolate chip pieces (or more)

Directions:

In top of double broiler, melt caramels, 1/2 cup evaporated milk and 1/c cup (1/2 stick) margarine or butter.  In mixer bowl, mix together cake mix, 1 1/2 sticks margarine (softened), and 1/2 cup evaporated milk.  (Batter will be very thick).

Spread 1/2 of cake bater in bottom of greased 9 x 13 x 2 baking pan.  Bake at 350 degrees for 10 minutes (electric oven) or 12 minutes (gas oven) until top of layer looks slightly crusty.

Remove from oven, cool 5 to 10 minutes.  Spread with caramels mixture, sprinkle with pecans and chocolates.  Spread remaining cake batter on top evenly.  Bake 20 to 25 minutes at 350 degrees.  Cake will not look done. Let it stand in refrigerator 4 hours or 8 hours at room temperature before cutting.

It’s very rich and will serve 15 to 18.

Susan Kline, Thousand Oaks

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