Mix together cake mix, 1/2 cup evaporated milk and butter. Press a little less than 1/2 of the batter into a 13 X 9 pan. Bake for 6 minutes at 350°. Place cake in refrigerator for 10 minutes to cool.
While cake is cooling, melt caramels with 1/2 cup evaporated milk in a double boiler. Pour over cooled cake.
Sprinkle chocolate chips and pecans over cake. Carefully spread remaining cake batter over the top. Bake approximately 15-18 more minutes at 350°.
Originally Submitted
8/13/2013
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