Chocolate with caramel and pecans.
We explored the history of chocolate turtles and turtle pie in the post for Yesterdish’s Fort Knox pie.
From a box sold in Martinez, California.
1 box German chocolate cake mix
1/2 c. evaporated milk
margarine as per box
1 (1 lb.) bag caramels
1 c. chopped pecans or walnuts
1 c. chocolate chips]
Mix on German chocolate cake mix (dry) with melted oleo and 1/2 c. evaporated milk. Spread the batter in greased 9 x 13 pan. Bake 5 minutes in 350 deg. oven. Cool.
Melt in double boiler one bag of caramels and 1/2 c. evaporated milk. Drizzle over baked batter. Sprinkle 1 c. chopped pecans or walnuts and 1 c. chocolate chips over caramel sauce.
Drop the remaining batter by teaspoons full over the chips. Bake 18 to 20 minutes. No frosting necessary.