I made this cake for our family picnic recently. The recipe is in our MB Church cookbook (Michele Campbell's Recipe) but I added a couple of things to the recipe. It was a big hit and I'll definitely make it again.
1 Pkg. German Chocolate Cake Mix
1 Can Eagle Brand Sweetened Condensed Milk
1/2 Cup Margarine
1 Pkg. Caramels unwrapped (14 oz.)
1 Cup Coarsely Chopped Pecans
1 Container of Cool Whip
1 Butterfinger Candy Bar (chopped)
Preheat oven to 350. Prepare cake mix as package directs. Pour 2 cups batter into greased 9x13 inch baking pan; bake 15 minutes. Meanwhile, in heavy saucepan, over low heat, melt caramels and margarine. Remove from heat; add Eagle Brand; mix well. Spread caramel mixture evenly over cake. Spread remaining cake batter over caramel mixture. Top with nuts. Return to oven. Bake 30-35 minutes. Cool. Spread cool whip on top and then sprinkle with crushed butterfingers.
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