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Ingredients
- Caramel topping:
- 3/4 C sugar
- 1/4 C + 2 T butter, softened
- 2 oz sweet baking chocolate, melted and cooled
- 1 C flour
- 1/2 t baking soda
- 1/8 t salt
- 1/2 t vanilla
- 1/4 C + 2 T buttermilk
- 3 T water
- 2 eggs
- 10-12 oz semisweet chocolate chips
- 1/2 C chopped pecans
- 1/2 C butter
- 14 oz caramels
- 5 oz. evaporated milk
Preparation
Step 1
Heat oven to 350. Grease 13 x 9 pan and lightly flour.
Beat sugar and butter ~3 min. Beat in melted chocolate, flour, baking soda, salt, vanilla, buttermilk, water, and eggs.
Bake 20 minutes.
While baking, make caramel topping.
Heat butter, caramel, and evaporated milk over medium heat until smooth.
Spread caramel topping over hot cake and sprinkle with chocolate chips and pecans.
Bake ~20 minutes or until chocolate chips are melted.
Let cool.