1 Heat oven to 350°. Grease bottom and sides of rectangular pan, 13 x 9 x 2 inches, with shortening lightly flour.
2 Make cake mix as directed on package, using water, oil and eggs. Pour half of the batter into pan. Bake 25 minutes.
3 Meanwhile, heat caramels and milk in 1-quart saucepan over medium heat about 10 minutes, stirring frequently, until caramels are melted. (Or place caramels and milk in 4-cup glass measuring cup. Microwave uncovered on High 2 minutes to
3 minutes 30 seconds, stirring once or twice.) Pour and spread caramel over warm cake in pan. Sprinkle with pecans and
chocolate chips. Spread with remaining batter.
4 Bake 30 minutes. Run knife around side of pan to loosen
cake. Cool completely, about 1 hour. Store covered at room
High Altitude (3500 to 6500 feet): Heat oven to 375°. Make cake mix following high-altitude directions on package. Spread caramel over warm cake to within 1 inch of edges of pan.
1 Serving: Calories 430 (Calories from Fat 200) Fat 22g (Saturated 7g) Cholesterol 45mg Sodium 350mg Carbohydrate 58g (Dietary Fiber 2g) Protein 5g. % Daily Value: Vitamin A 2% Vitamin C 0% Calcium 8% Iron 10%.
Betty's Tip It's hard to resist this popular cake, especially if you serve
it with ice cream. Make it extra special by drizzling chocolate and caramel syrups over the ice cream and sprinkling with a few additional chopped pecans.
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