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Mix cake per directions on box. Pour half of batter in a 9x13 inch pan and bake at 350 degrees for 15 minutes. Peel caramels; mix with milk and margarine. Blend well and pour over the cake. Sprinkle half the nuts and all the chocolate chips over caramel mixture. Pour remaining mixture over cake. Sprinkle the rest of the nuts over this. Bake for 20 minutes. Randy Rigg
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|Serving Size: 1 Serving (1042g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3396 (60%)|
|Amt Per Serving||% DV|
|Total Fat 377.3g||503 %|
|Saturated Fat 152.3g||762 %|
|Monounsaturated Fat 157.6g|
|Polyunsanturated Fat 45.5g|
|Cholesterol 366mg||113 %|
|Sodium 4272.7mg||147 %|
|Potassium 3040.8mg||80 %|
|Total Carbohydrate 579.3g||170 %|
|Dietary Fiber 52.2g||209 %|
|Sugars, other 527.1g|
|Protein 76.1g||109 %|
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Calories per serving: 5674
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