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“From Betty Crocker's Holiday Wishes mini cookbook”
5hrs 15mins

Ingredients Nutrition

  • 21 ounces caramels (about 75 caramels)
  • 34 cup evaporated milk
  • 20 ounces fudge brownie mix
  • 14 cup water
  • 12 cup vegetable oil
  • 3 eggs
  • 1 12 cups semi-sweet chocolate chips
  • 1 cup finely chopped pecans
  • 1 teaspoon vegetable oil


  1. Preheat oven to 350 degrees.
  2. Wrap outside of a 9 inch springform pan with heavy duty aluminum foil.
  3. Spray inside of pan with cooking spray.
  4. Heat caramels and milk in a 2 quart saucepan over low heat for about 15 minutes, stirring frequently, until the caramels are melted and smooth, and then remove from heat.
  5. Stir brownie mix, water, 1/2 cup vegetable oil and the eggs in a large bowl until well blended.
  6. Stir in 1 cup of the chocolate chips and 1/2 cup of the pecans.
  7. Pour into pan.
  8. Evenly drizzle 3/4 cup of the caramel sauce over batter and gently swirl the caramel sauce through batter with a knife.
  9. Bake for 1 hour to 1 hour and 10 minutes or until top springs back when touched lightly in center.
  10. Melt remaining 1/2 cup chocolate chips and 1 teaspoon vegetable oil in a 1 quart saucepan over low heat, stirring constantly, until smooth.
  11. Drizzle over warm cake.
  12. Sprinkle with remaining 1/2 cup pecans.
  13. Refridgerate about 2 hours 15 minutes or until chocolate is set.
  14. Remove side of pan.
  15. Microwave caramel sauce until warm.
  16. Cut cake into wedges.
  17. Drizzle each serving with about 1 tablespoon of caramel sauce.

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