Devil’s food cake sandwiches caramel, pecans and, yes, more chocolate in the middle. Yum!

Prep: 15 min - Cook: 10 min - Bake: 55 min - Cool: 1 hr

1 package Betty Crocker® SuperMoist® devil's food cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
1 bag (14 ounces) caramels
1/2 cup evaporated milk
1 cup chopped pecans
1 bag (16 ounces) semisweet chocolate chips (1 cup)
Ice cream or whipped cream, if desired


1. Heat oven to 350ºF. Grease (or lightly spray with cooking spray) bottom only of rectangular pan, 13x9x2 inches.

2. Beat cake mix, water, oil and eggs in large bowl with electric mixer on low speed 1 minute, scraping bowl constantly (do not overbeat); or stir 2 minutes by hand. Pour half of the batter into pan. Bake 25 minutes.

3. Meanwhile, heat caramels and evaporated milk in 1-quart saucepan over medium heat, stirring frequently, until caramels are melted. Stir in pecans. Pour caramel mixture over warm cake in pan. Sprinkle with chocolate chips. Spread with remaining batter. Bake 30 minutes. Cool completely, about 1 hour. Serve with ice cream. Store tightly covered.

Makes 20 servings

Nutritional Info Per 1 Serving:
Calories 330 (Calories from Fat 155); Fat 17g (Saturated 5g); Cholesterol 30mg; Sodium 280mg; Potassium 210mg; Carbohydrate 42g (Dietary Fiber 2g); Protein 4g

Diet Exchanges: 0 Not Recommended

High Altitude (3500-6500 ft)
Decrease oil to 1/3 cup. Beat on low speed 2 minutes.

This recipe displayed with permission from General Mills, Inc.