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Caramel Chocolate Brownies

Heat oven to 350\u00b0.
Heat caramels and 1/4 cup of cream in double boiler, stirring constantly, until melted.
Keep warm.
Mix cake mix dry; add margarine, remaining cream and pecans.
Spread half of dough, 1 1/2 cups, in ungreased 9 x 13-inch pan.
Bake 6 minutes.
Remove from oven; sprinkle chocolate chips over cake. Drizzle caramel over cake.
Add remaining cake by spoonful over top.
Spread evenly.
Bake until cake is slightly dry to touch, 15 to 20 minutes.
Cool completely.
Cut into 2 1/4 x 1-inch bars.

Caramel Chocolate Cake

Bake cake as directed on box.
Poke holes in cake while still hot with wooden spoon.
Pour caramel ice cream topping on top of cake.
When cake cools, spread with Cool Whip on top.
Sprinkle crumbled candy bar on top of Cool Whip.
Enjoy.
Serves 12.

Caramel Chocolate Cake

Mix cake mix as directed.
Pour 1/2 in bottom of 11 x 14-inch pan.
Bake for 15 minutes at 350\u00b0.
Melt caramels, butter and milk.
Pour over bottom layer.
Pour the rest of the cake over this with chocolate chips and chopped nuts.
Bake for 20 minutes. Top with whipped cream and serve.

Chocolate Cake

Bake German chocolate cake as directed on box.
Cool for 1/2 hour.
Using the handle of a wooden spoon, poke several holes close together.
Mix Eagle Brand and caramel topping; pour over cake.
Cover with Cool Whip.
Break Heath bars into pieces and sprinkle on top of cake.
I use a 9 x 13-inch pan.
Heath bars break easier if frozen.

Nutella Chocolate Cake With Nutella Buttercream

Nutella Chocolate Cake.
Trace the bottoms of

Luscious Chocolate Cake

Bake German chocolate cake as directed on box, cool slightly. With a wooden spoon poke holes in cake.
Pour the Eagle Brand milk then the caramel topping over cake and cool completely.
When cool, top with the Cool Whip and then the crushed Heath bars.

Caramel Fudge Cake

Preheat oven to 350\u00b0.
Prepare cake mix by package directions. Pour 2 cups batter into greased 13 x 9-inch baking pan.
Bake for 15 minutes.
In heavy saucepan, over low heat, melt caramels and margarine.
Remove from heat.
Add sweetened condensed milk; mix well.
Spread caramel over cake; spread remaining cake batter over caramel.
Top with nuts (optional).
Bake for 30 minutes, or until cake springs back when lightly touched.
Cool.

Caramel Fudge Cake

Prepare cake mix by package directions.
Pour 2 cups batter into a greased 13 x 9-inch pan; bake 15 minutes.
In a heavy saucepan, over low heat, melt caramels and margarine.
Remove from heat.
Add sweetened condensed milk.
Mix well.
Spread caramel over cake.
Spread remaining batter over caramel mixture.
Top with nuts.
Bake 30 minutes or until cake springs back when lightly touched.
Cool.

Caramel Fudge Cake

Preheat oven to 350.
Prepare cake mix as directed.
Pour 2 Cups of batter into greased 13 X 9 inch pan.
Bake 15 minutes.
In heavy saucepan over low heat, melt caramels and butter.
remove from heat.
Add sweetened condensed milk.
Mix well.
Spread caramel over cake.
Spread remaining batter over caramel.
top with nuts.
Bake 30 minutes or until cake springs back when lightly touched.

German Chocolate Cake

Bake German chocolate cake mix according to directions.
Remove from oven, poke holes in cake.
Pour Eagle Brand milk over cake and 1 jar of Smuckers caramel ice cream topping.
Refrigerate over night.
Spread cool whip over cake and crush 2 heath bars on top of cool whip before serving.

Best Ever Chocolate Cake

Bake chocolate cake mix according to directions.
When you take out of oven, poke holes all over the top.
Pour Eagle Brand milk over the top and spread.
Pour caramel topping over top and spread.
Pour chocolate topping over top and spread.
Crush Heath bars and sprinkle over the top.

Pantry Shelf Chocolate Cake

Bake cake according to box; let cool.
Poke holes in cake and pour Eagle Brand milk and caramel on cake.
Top with Cool Whip and crunched up candy bars.

Caramel Fudge Cake

Preheat oven to 350\u00b0.
Prepare cake mix as directed.
Pour 2 cups of batter into a greased 9 x 13-inch pan; bake for 15 minutes.
In heavy saucepan, over low heat, melt caramels and butter.
Remove from heat; add milk.
Mix well.
Spread caramel over cake.
Spread remaining cake mix over caramel.
Top with nuts.
Bake for 30 minutes.

Caramel Chocolate Cake

Bake cake as directed.
When removed from oven, take a spoon on its side and make several cuts (20) all the way through the cake.
Pour condensed milk over the entire cake into holes. Follow by putting the ice cream topping in the holes, as desired. Let cake cool completely, put in the refrigerator and, when cold, apply Cool Whip and crunched candy bars.

Paul Neuman'S Chocolate Cake

Bake chocolate cake as directed in 9 X 13 pan. Remove from oven and poke holes in top with handle of wooden spoon. Pour sweetened condensed milk over the top of the entire cake. Then pour topping over that. Cool completely. Cover with a thick layer of cool whip. Crush Heath bars into pieces and sprinkle over top. Store in refrigerator.

Caramel German Chocolate Cake

Bake German chocolate cake according to directions in 9 x 13 pan at 350\u00b0 for 20 minutes. While hot, sprinkle on pecans and the chocolate chips. Bake 20 minutes more at 350\u00b0. While baking, melt 1 bag of caramels, one stick oleo and 1/2 cup milk together in double boiler or microwave. Pour this over the top of the cake when it comes from the oven.

Better Than ? ? ? Chocolate Cake

Prepare chocolate cake according to package directions.
Bake and cool completely. When cool, poke 16 to 20 holes in cake with rounded end of wooden spoon. Spread the top of the cake with the ice cream topping.
Pour 1 can of sweetened condensed milk over ice cream topping. Chill overnight. Frost with Cool Whip. Garnish with Heath bars that have been broken into tiny pieces.

Caramel Chocolate Chip Brownies

Over medium heat melt caramels in 1/3 cup milk.
Mix German chocolate cake mix, 1 stick melted butter and 1/3 cup evaporated milk.

German Chocolate Cake With Coconut-Pecan Filling

ol.
Make the German chocolate cake:
Keep your oven

Punch Bowl Chocolate Cake

Bake
chocolate cake mix as directed on box.
Pour into 9
x 13-inch
pan.
Cool.
Poke\tholes in top and pour Kahlua over cake.
Cut\tin
1/2,
crumble cake and put 1/2 of cake in punch bowl.
Pour
1/2 cooled pudding on cake;
pour 1/2 Cool Whip
over pudding, break 1 Skor bar over Cool Whip and sprinkle on.
Repeat again.
Chill in refrigerator.

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