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Suggest a better descriptionPreheat oven to 350 and grease and flour a 9x13" baking pan. Place caramels and 1/3 C evaporated milk in saucepan and melt slowly, over low heat. In a large mixing bowl, combine remaining 1/3 C evaporated milk, melted butter, cake mix and nuts. Spread 1/2 of the cake mixture in prepared pan and bake for 6 minutes. While cake is hot, sprinkle choclate bits on top. Spread melted caramels over bits and crumble remaining cake mix over caramel . Bake for another 20 minutes or until done. Cool and cut into squares. Posted on PRODIGY, 2/92; formatted by Elaine Radis; PRODIGY, BGMB90B; GEnie, E.RADIS Recipe by: Leanda Goss
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Serving Size: 1 Serving (1541g) | ||
Recipe Makes: 1 | ||
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Calories: 6005 | ||
Calories from Fat: 2824 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 313.7g | 418 % | |
Saturated Fat 138.3g | 691 % | |
Monounsaturated Fat 111.8g | ||
Polyunsanturated Fat 43.6g | ||
Cholesterol 491.4mg | 151 % | |
Sodium 5556.1mg | 192 % | |
Potassium 3471.8mg | 91 % | |
Total Carbohydrate 774.3g | 228 % | |
Dietary Fiber 30g | 120 % | |
Sugars, other 744.3g | ||
Protein 86.3g | 123 % | |
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: 6005
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