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COLLECTION: Cakes Vol.5 (of 5)

A home-style COLLECTION: Cakes Vol.5 (of 5) made with Condensed Milk, Semi Sweet Chocolate Chips, Plus Tblsp Evaporated Milk, Water, and Butter Or Margarine. Keep it handy for the next time you cook it.

Ingredients

• 1 can
• 1 pkg
• 1 box
• 1/3 cup
• 1 1/3 cup
• 1 stick
• 12
• 1/3 cup
• 2 cup
• 1/2 cup
• 1 tsp
• 1/2 cup
• 1 1/2 cup
• 2 cup
• 1 1/2 cup
• 2 cup
• 6 oz
• 8 oz
• 2 cup
• 1 1/2 cup
• 2 cup
• 1 1/2 tsp
• 3 cup
• 2 cup
• 3 tsp
• 1 1/2 tsp
• 1 1/2 tsp
• 1 cup
• 2/3 cup
• 2 tsp
• 1/2 tsp
• 2/3 cup
• 1 tsp
• 1 cup
• 1 cup
• 1 1/2 cup
• 1 tsp
• 1/2 tsp
• 1 tsp
• 1/8 tsp
• 1 cup
• 1/2 tsp
• 1/2 cup
• 8 oz
• 1/2 cup
• 100 g
• 50 g

Method (preview)

1. 1

   2 boxes of your favorite chocolate cake mix made according to the directions on the box ~12 ounces(?)

2. 2

   Prepare cake mix according to directions on the box

3. 3

   Pour 2/3 of the cake batter into a greased and floured 9x13 pan (with high sides).

4. 4

   Top with caramel mixture.

5. 5

   Pour the rest of the cake batter over the caramel mixture and top with chocolate chips and chopped walnuts.

6. 6

   Bake in 350 degree (F) oven for 30-35 minutes.

7. 7

   1 box German chocolate or Devil's food cake mix (Do not use a mix with pudding in it)

8. 8

   Preheat oven to 350.

9. 9

   Melt 14 oz. caramels in a double boiler, then add 1/3 cup plus 2 tablespoons evaporated milk.

10. 10

    While caramels are melting, mix together the cake mix, eggs, water, and butter.

11. 11

    Put half of the batter in a greased and floured 9x13 pan.

12. 12

    Bake at 350 for 15 minutes.

13. 13

    Take out of oven and sprinkle 12 oz. chocolate chips and 1 cup walnuts on top.

14. 14

    Pour on melted caramels and top with remaining cake batter.

15. 15

    Bake for 30 minutes at 350. Top with whipped cream or chocolate frosting, if desired.

16. 16

    Combine crumbs and butter and press onto bottom of a 9-inch springform pan.

17. 17

    Bake 10 minutes at 350 degrees.

18. 18

    Melt caramels in milk in heavy 1 1/2 quart saucepan over low heat, stirring frequently until smooth.

19. 19

    Pour over crust. Top with pecans.

20. 20

    Combine cream cheese, sugar and vanilla.

21. 21

    Mix at medium speed with electric mixer until well-blended.

22. 22

    Add eggs, one at a time, mixing well after each.

23. 23

    Blend in chocolate.

24. 24

    Pour over pecans.

25. 25

    Bake at 350 degrees for 40 minutes.

26. 26

    Loosen cake from rim of pan.

27. 27

    Chill.

28. 28

    Garnish with whipped cream, additional chopped nuts and maraschino cherries if desired.

29. 29

    Mix all until blended. Pour into wax-paper lined 13x9" pan. Bake 50 min at 350 degrees F. Cool. Top.

30. 30

    Mix in

31. 31

    In separate bowl, combine

32. 32

    Bake in 350 F oven 60 - 70 minutes, or until cake passes the toothpick test.

33. 33

    Cool in pan 10 minutes. Remove to cake rack to finish cooling.

34. 34

    Spray 9 inch square baking pan with cooking spray.

35. 35

    In large bowl combine flour, sugar, cornstarch, baking powder and salt.

36. 36

    In medium bowl, using fork or wire whisk, mix egg whites, milk, corn syrup and vanilla.

37. 37

    Add to flour mixture, stir until smooth, but as little as possible.

38. 38

    Pour into prepared pan.

39. 39

    Bake in 350 F oven 20-25 minutes or until toothpick inserted in center comes out clean.

40. 40

    Cool in pan on wire rack.

41. 41

    Stir in

42. 42

    Mix together and add to mixture

43. 43

    Add to egg whites and beat until stiff and glossy

44. 44

    Fold egg whites into flour mixture.

45. 45

    Turn into greased 9x13-inch pan lined with greased waxed paper.

46. 46

    Bake at 350 F 45 minutes or until cake tests done.

47. 47

    Remove from pan, remove paper and slice cake into halves, horizontally.

48. 48

    Cover the bottom half of the cake with cream cheese filling (recipe follows).