1 pkg. german chocolate cake
1/2 c. margarine
1 can of canned (evaporated) milk
1 pkg. caramel squares
1 8oz. pack milk chocolate chips (i used more.. of course)
Mix cake, margarine, 1/2 can milk. Put half of the cake batter into a 9x13 greased and floured pan. Cook for 6 minutes at 350 degrees.
Meanwhile, melt caramel with 1/3 c. milk. (cook on medium-low heat, stirring constantly) Set to "cool" (just for a short while)
Sprinkle chocolate chips and caramel over the "cooked" portion of the cake. Spoon the remainder of the cake batter on top by heaping teaspoons. (the batter is quite thick) Cook for 18 more minutes. Allow time to cool before eating.
*I think they taste best the next day after they have had time to cool in the refrigerator. (make sure to cut them before refrigerating though)
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