The Healthy My Ass Cookbook

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Index
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Other Dessert Recipes:

Apple Torte

Banana Coco-Nutty Cake

Best Carrot Cake Ever

Butter Pecan Pie

Caramel Maple Pecan Tart

Celebrity Hummingbird Cake

Cheese Cake

Cherry Cheese Strudel

Cherry Pie

Chocolate - Cherry Cake

Coconut Custard Pie

Coconut Pecan Icing

Coconut Praline Dream Pie

Cream Cheese Brownie Pie

Cream Cheese Icing

Custard Pie

Dr. Bird Cake

Dutch Apple Pie

Easy Cinnamon Crispies

German Chocolate Cake

Gooey Butter Cake

Gooseberry Meringue Pie

Heavenly Chocolate Cake

Kahlua Cream Topping

Kahlua Pumpkin Pie

Meringue Topping

New York Style Cheesecake

Old-Fashioned Rice Pudding

Orange and Almond Dessert Cake

Pecan Glazed Pumpkin Pie Topping

Pecan Pie

Perfect Pie Crust - No Top

Perfect Pie Crust - With Top

Pineapple Cake

Pound Cake

Praline Cream Cheese Cake

Red Velvet Cake

Rum Cake

Sponge Cake

Strawberry Shortcut Cake

Streusel Topping

Sweet Potato Pie

Tart Shell

Turtle Tart

Velvet Icing

Turtle Cake

A German chocolate cake with caramel, pecans and chocolate just like the candy.

Ingredients:

14 ozs. Caramels
1/2 cup Evaporated Milk
1 18.25-oz. box German Chocolate Cake Mix
  plus ingredients on the box, e.g. oil, egg etc.
3/4 cup Butter
1 cup Chocolate Chips
1&1/2 cups Chopped Pecans, divided usage
2 whole Skor® Candy Bars, chopped

Directions:

Unwrap and melt the Caramels along with the Evaporated Milk in the top of a double boiler, covered, but removing the cover to stir occasionally.  Meanwhile, grease and flour a 13x9" cake pan.

Preheat the oven to 375°F.

Prepare the German Chocolate Cake Mix as directed on the package adding the Butter (softened, creamed or melted but not hot) to the batter.  Pour about 2&1/2 cups of the batter into the prepared pan, spread evenly and bake for 10 minutes.

Remove the pan from the oven.  Spoon the caramel mixture evenly over the partially baked cake and evenly sprinkle the Chocolate Chips and 1 cup of the Chopped Pecans over the caramel mixture.  Gently spoon the remaining batter into the pan, spread evenly and bake 25 to 30 minutes more until done.  Due to the caramel mixture, a toothpick inserted into the center will never come out clean, but the cake is done when it springs back from the slight pressure of a finger in the center.

Meanwhile, using something like a meat tenderizer, crush the Skor® Candy Bars.  This is easier if the candy bars are frozen and you leave them in their wrappers.  Also while the cake is baking, spread the remaining 1/2 cup of chopped Pecans in the bottom of a pie pan.

When the cake is done, remove it to a wire rack.  Place the pie pan of pecans in the oven, turn off the oven heat and let the pecans roast for 7 to 10 minutes while you immediately sprinkle the chopped candy bar pieces evenly over the hot cake.  When the pecans are aromatic, remove them from the oven and sprinkle them evenly over the hot cake.

Let the cake cool completely in the pan before serving and serve from the pan, optionally with whipped cream.

Notes:

I recently found Heath milk chocolate English toffee bits in the grocery store in with the chocolate chips and such and substituted 2/3 cup of these for the two Skor® Candy Bars.

Print

Other Information:

Source: I believe Pat Klem, a friend from my AT&T days.

Times:
Preparation: 0:50
Bake: 0:40
Total: 3:00

Yield: 1 13x9" cake
Servings: 12

Nutrition Facts per Serving:
650 Calories
38g Fat (48.9% calories from fat)
6g Protein
82g Carbohydrate
4g Dietary Fiber
40mg Cholesterol
523mg Sodium.

Exchanges per Serving:
0 Grain(Starch)
0 Lean Meat
0 Non-Fat Milk
7 Fat
4 1/2 Other Carbohydrates.

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