Combine cake mix, oil, melted butter, water and half of the condensed milk until well blended. Pour half of the mixture into a greased 9x13" pan. Bake at 350~ for 30 minutes. Unwrap caramels. In double boiler, melt caramels with remaining half of condensed milk. (takes about 15-20 minutes). Pour over warm cake layer. Sprinkle with chopped pecans. Pour remaining batter on top. Bake 30 minutes or until top springs back. FROSTING: Bring butter, evaporated milk and cocoa to a boil. Add confectioners sugar and vanilla. Beat until smooth. Spread on cake. OPTIONAL: Decorate cake with whole pecans.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (236g)|
|Recipe Makes: 12|
|Calories from Fat: 359 (48%)|
|Amt Per Serving||% DV|
|Total Fat 39.8g||53 %|
|Saturated Fat 15.4g||77 %|
|Monounsaturated Fat 15.8g|
|Polyunsanturated Fat 6.7g|
|Cholesterol 64.5mg||20 %|
|Sodium 291.8mg||10 %|
|Potassium 368.5mg||10 %|
|Total Carbohydrate 96.2g||28 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 95.3g|
|Protein 7.8g||11 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 753
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