1 box Betty Crocker devil's food cake mix
water, vegetable oil, & eggs called for on cake mix box
1 bag (14 oz) caramels, unwrapped
1/2 c. evaporated milk
1 c. chopped pecans
1 c. semisweet chocolate chips (6 oz)
caramel topping or chocolate-flavor syrup, if desired
additional chopped pecans, if desired
ice cream or whipped cream, if desired
Heat oven to 350 F (325 F for dark or nonstick pans). Grease bottom only of 13X9-inch pan with shortening or baking spray with flour. Make cake mix as directed on box, using water, oil, and eggs. Pour half of the batter into pan. Bake 22 minutes. Refrigerate remaining batter.
Meanwhile, in 1-quart saucepan, heat caramels and milk over medium heat, stirring frequently, until caramels are melted. Stir in 1 c. pecans. Pour caramel mixture over warm cake. Sprinkle with chocolate chips. Carefully spread with remaining batter.
Bake 25-28 min. or until cake springs back when lightly touched. Run knife around sides of pan to loosen cake. Cool in pan on cooling rack for at least 30 minutes. Drizzle individual pieces with caramel topping or chocolate syrup; sprinkle with additional pecans. Serve with ice cream. Store loosely covered.
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