“I made this recipe, which I got from a friend, for my 4-H group and they loved it.”
24 squares

Ingredients Nutrition

  • 1 (18 ounce) package chocolate cake mix
  • 12 cup melted butter
  • 14 cup milk
  • 1 cup semi-sweet chocolate chips
  • 1 cup chopped pecans
  • 1 (12 ounce) jar caramel ice cream topping


  1. Preheat oven to 350 degrees. Spray 13 x 9 inch baking pan with nonstick cooking spray.
  2. Combine cake mix, butter and milk in large bowl. Press half of mixture into prepared pan.
  3. Bake 7 to 8 minutes or until batter begins to form crust. Carefully remove pan from oven. Sprinkle chocolate chips and half of pecans over partially bakes crust. Drizzle caramel topping over chips and pecans. Drop by spoonfuls of remaining cake batter over caramel mixture, sprinkle with remaining pecans.
  4. Bake 18 to 20 minutes or until top springs back when lightly touched with finger. Caramel center will be soft. Cool completely on wire rack. Cut into squares.

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