We have a similar recipe in my family, and it has always been a favorite. My sister makes a caramel candy that has chocolate creme in the middle, and I like to substitute these for half of the regular caramels. I also prefer milk chocolate chips, but that’s just me! Have plenty of ice-cold milk on hand when you serve these! Yum.
They were wonderful! I made them many times and had to make them three more times in one week! They were a huge hit with kids and adults, I gave out the recipe several times. So yummy and worth the extra effort that the box doesn’t require! GREAT.


  • 1 cup chocolate chip
  • Toll House Morsels Semi-Sweet Chocolate
  • 2 cups pecans
  • 3/4 cup melted butter
  • 1/2 cup evaporated milk
  • 1 (14 ounces) bags caramels
  • 1 1/3 cups water ( or as called for by your cake mix)
  • 1/3 cup oil ( or as called for by your cake mix)
  • 3 eggs ( or as called for by your cake mix)
  • 1 (18 ounce) boxes German chocolate cake mix



  • Preheat oven to 350 degrees F (175 degrees C).
  • Lightly grease one 9×13 inch pan.
  • Prepare cake mix according to package directions and pour 1/2 of the batter into the prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 15 minutes.
  • In a saucepan melt caramels, 3/4 cup of the butter or margarine, and evaporated milk, pour over baked cake.
  • Sprinkle chocolate chips and chopped pecans over caramel mixture.
  • Pour remaining cake batter on top and bake for 20 minutes at 350 degrees F (175 degrees C).
  • Cool and frost.
  • To Make Frosting: Melt 2 tablespoons of the butter or margarine and the unsweetened chocolate together.
  • Remove from heat and add the corn syrup, vanilla, confectioner’s sugar, and milk, mix well and use to frost cooled cake.