----------------------------------PART TWO----------------------------------
1/2 c Margarine
1/2 c Evaporated milk
14 oz Package kraft caramels
1/2 c Chopped nuts (optional)
* Super Moist German Chocolate Cake. Important to use this mix
Heat oven to 350°F. Mix with hand until crumbly the cake mix,
margarine and egg. Reserve 1-1/2 cups of the mixture and set aside.
Press remaining mixture into ungreased pan (13x9x2) for best
layering results. Bake until crust appears dry, (about 10-12
minutes) then let cool ten minutes.
PART 2
Heat margarine, milk, and caramels over low heat, stirring
constantly until caramels are melted, and pour over crust. Sprinkle
with nuts, add crumbly mixture (part 1) loosely on top. Bake until
mixture looks dry again, 20-30 minutes. Let cool ten minutes.
Part 3 Follows
3/4 container of Betty Crockers Deluxe Chocolate ready to spread icing.
3 teaspoons water, or enough to make icing spread easily.
Loosen edge of bars with spatula, then frost. Set 1 hour in bridge
to stiffen caramels. Enjoy. This could be a LAST MEAL dessert, have
you posted yours? Have fun, join our Last Meal Survey, now before
it is too late. A prodigy limited edition... Thanks Cato!!!!!!
