Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 x 14 ounces pkg. vanilla caramels
- ⅔ cup evaporated milk
- 1 pkg Swiss chocolate cake mix
- 1½ sticks butter -- melted
- 1 cup pkg semisweet chocolate chips
Directions
Preheat oven to 350°F.
Grease 13x9x2-inch pan.
Combine caramels and ⅓ cup evaporated milk in heavy saucepan.
Heat and stir until blended; keep warm.
Combine dry cake mix, melted butter and ⅓ cup evaporated milk in bowl; mix well.
Spread half of the mixture in bottom of pan.
Bake at 350°F for 6 minutes.
Immediately sprinkle chocolate over hot layer; drizzle with caramel mixture.
Spread remaining batter evenly over top.
Return to oven and bake 15 to 18 minutes more or until top looks dry.
Cool on rack; cut into fingers, about 3x1 inch.
Category:World Recipes
Category:Caramels Recipes
Category:Evaporated milk Recipes
Category:Semi-sweet chocolate Recipes
Category:Cake Recipes