60 x CARMELS 3/4 c MELTED MARGARINE
1 c EVAPORATED MILK 12 oz CHOCOLATE CHIPS
1 pk GERMAN CHOCOLATE CAKE-18oz. 1/4 c MILK
MELT THE CARMELS AND 1/4 CUP EVAP. MILK IN THE MICROWAVE AT LOW SETTING
KEEP WARM, STIR OFTEN. COMBINE CAKE MIX WITH MARGARINE AND REMAINING MILK
(3/4 CUP ). MIX WELL BY HAND. BATTER WILL BE THICK. STIR IN NUTS. POUR
HALF THE BATTER INTO GREASED AND FLOURED 9″ X 13″ PAN. BAKE FOR 8 MINUTES
AT 350 DEG. F. POUR CARMEL OVER THE CAKE WITHOUT SPREADING. SPRINKLE WITH
CHOCOLATE CHIPS. THIN REMAINING BATTER WITH 1/4 C MILK AND POUR OVER CAKE.
RETURN TO OVEN AND BAKE 20 MINUTES LONGER. COOL WELL BEFORE CUTTING.
Yields
16 servings