Reviewed: Mar. 20, 2012

I had this recipe a friend gave me, but it used a German Chocolate cake mix instead. I made it for a dessert contest and won first place!

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Reviewer:

Karen Lancaster

Reviewed: Feb. 15, 2012

These were so yummy! I put a few extra chocolate chips because I had some gaps and figured - who doesn't love extra chocolate chips! Some tips: - Prepare cake mix first and put in pan, but don't cook just yet. Caramel takes forever to melt! Put cake in when caramel is about 10 minutes from melted b/c if caramel sits too long I found it starts to harden. - Refrigerate before cutting as per directions. They will still be gooey but will cut easily. Just be careful when transporting them to a plate. - Serve warm with a scoop of vanilla ice cream.

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Reviewer:

VIVASUZI

Cooking Level: Intermediate

Reviewed: Sep. 8, 2011

Love this recipe! I didn't change a thing to it. I took it to work and ever since my co-workers keep requesting that I make it again. Easy peasy!

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Reviewer:

Amclain311

Reviewed: Jun. 27, 2011

This is a superb recipe! I made this for my sister, who is the biggest caramel lover ever. Since we had a couple of caramello bars handy we used those instead of the bag of caramel. I also used whole milk instead of evaporated milk. We also skipped the refridgerator part since we used caramello bars. They turned out to be just what she was craving! I had a couple of pieces with vanillia ice cream on top!

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Reviewer:

susieq624

Cooking Level: Beginning

Home Town: Kennesaw, Georgia, USA

Reviewed: May 19, 2011

So unbelieviably decedant! Only change I made was as another reviewer suggested.... 1/2 milk chocolate chips, 1/2 semi-sweet. These were a total hit with everyone.

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4 users found this review helpful