(Background Info: The only time I’ve made this deliciously moist cake was just a few days ago! My mom made it a few times when I was young, and I LOVED it. I loved it so much that it has stayed in the back of my head ever since. I remember helping Mom unwrap the yummy caramels, and I would get to eat one. I think she made this cake for my birthday once. My mom was –and is– great at making our birthdays exciting and special for us kids.)
Chocolate Caramel Cake Recipe
1 box chocolate cake mix (+ oil, milk, & eggs to make it)
50 caramels, unwrapped
1 c. chocolate chips
1 c. nuts (optional)
5 oz. can evaporated milk
3 T. regular milk
1/2 or 3/4 c. butter (recipe says 3/4 c. but I say 1/2 c. is enough)
Melt caramels, butter, & all the milk in double boiler (or in a pan sitting on top of a pot of boiling water). Meanwhile, mix up the cake mix as directed on box. Put only half the batter in 9×13 pan and bake at 350 degrees for 13 minutes. Remove from oven, then pour the caramel sauce over the slightly baked cake. Add chocolate chips (& nuts if you want), and the rest of the cake mixture. Bake 18-20 more minutes in the 350 degree oven. Serve warm, with homemade whipped cream.