· 14 ounce package of light colored caramels (about 50 or so)
· 2/3 cup evaporated milk
· 18 ½ ounce package of Devil’s Food Chocolate Cake Mix
· 1 ½ sticks of butter - room temperature
· 6 ounce package of chocolate chips
· OPTIONAL - 1 cup chopped pecans
In a saucepan combine 1/3cup of the evaporated milk and the caramels. Stir over low heat until melted.
Using a mixer, beat the cake mix, butter and remaining 1/3 cup of evaporated milk until the dough is well mixed. If you want nuts now is the time to add them.
Pre-heat oven to 350 degrees. Grease a 9 x 13 inch baking pan and press ½ of the mixture into the pan, flattening it. Bake at 350 degrees for 10 minutes. Remove from oven and pour the melted caramel over it spreading it even. Then sprinkle the chocolate chips over the caramel evenly. Then, using your fingers, take pieces of the remaining cake mix and spread it evenly over the top to form another layer. Don’t worry too much if a little of the caramel shows through. Return to oven and bake 20 to 25 minutes more. Top will be crusty but cake will look slightly underdone but will firm up as it cools. Refrigerate until it is firm enough to cut up into triangles. Then put cut pieces in the freezer overnight.
In double boiler (or you can use a candy melter if you have one) melt Belgian chocolate (although I have made these with Wilton’s melting chocolate packages) and using a chocolate dipping tool (Wilton has a set for under $10) dip the triangles and put them on a wax paper covered tray. When the tray is full refreeze for about an hour.
Depending on the time of year I will then melt different colored chocolate (red, green, whatever - again Wilton’s has them) and spoon the melted chocolate into a pastry bag (although I have used sandwich bags with a hole cut in it) and pipe the chocolate covered triangles with swatches of color. Then they can go into boxes for gifts or the freezer or the fridge (lasts a week in the fridge - if no one eats them all first).