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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 Posted to recipelu-digest Volume 01 Number 286 by "Diane Geary"
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Serving Size: 1 Serving (7g) | ||
Recipe Makes: 48 Servings | ||
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Calories: 9 | ||
Calories from Fat: 5 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 2mg | 1 % | |
Sodium 7.5mg | 0 % | |
Potassium 21.3mg | 1 % | |
Total Carbohydrate 0.7g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.7g | ||
Protein 0.5g | 1 % | |
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: 9
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