1/4 cup plus 2 tbls butter or margarine, melted and cooled
1 cup all purpose flour
1/2 tsp baking soda
1/8 tsp salt
1/2 tsp vanilla
1/4 cup plus 2 tbls buttermilk
3 tbls water
Caramel topping (below)
1 bag (10-11 1/2 oz) large semisweet chocolate chips, or miniature kisses
1/2 cup chopped pecans
1/2 cup butter or margarine
1 bag (14 oz) caramels
1 can ( oz) evaporated milk
Heat oven to 350 degrees. Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening; lightly flour.
Beat sugar and butter in large bowl with electric mixer on high speed about 3 minutes, scraping bowl occasionally, until fluffy. Beat in melted chocolate, flour, baking soda, salt, vanilla,, buttermilk, water and eggs on medium speed until mixed. Pour into pan.
Bake about 20 minutes or until toothpick inserted in center comes out clean.
Caramel topping; heat all ingredients over medium heat, stirring constantly, until smooth.
Spread over hot cake. Sprinkle with chocolate chips and pecans. Bake about 20 minutes longer or until chocolate chips are melted.
Cool Completely, about 1 hour 30 minutes. 16 servings
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