1 pkg German Chocolate cake mix (Duncan Hines is currently egg-free)
3/4 cup butter or margarine, softened
1 cup evaporated milk, divided
1 pkg chocolate chips
1 pkg caramel bits
Preheat oven to 350. In a medium bowl, mix dry cake mix, 1/2 cup evaporated milk, and the butter. Spread cake batter into a greased 9x13 pan. Bake at 350 for 6 minutes. While it bakes, mix 1/2 cup evaporated milk and caramels in a double boiler. (Instead of a double boiler, I use a metal bowl over a saucepan of lightly boiling water.) Melt caramels with evaporated milk until smooth, stirring frequently.
Pour caramel over the top of the brownie layer that was cooked for 6 minutes. Sprinkle the package of chocolate chips on top of the caramel. Spoon the remaining cake batter in mounds on top and spread around in swirls. Bake at 350 for 30 minutes. Let cool for at least 15 minutes before serving.
From: The Recipes of our Lives
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