Cake with Caramel Topping
"Can be cooked in an oven or a Dutch Oven"- Grandma Fife
submitted by: Maxine Fife
serves: 6-8
Ingredients:
1 yellow cake mix (German chocolate or white is also good)
3 eggs (or what ever the cake mix calls for)
water (what ever the cake mix calls for)
oil (what ever the cake mix calls for)
topping:
1 (10 to 16 oz). jar of a thick caramel topping ( I have used Mrs. Richardson's)
1 (12 oz.) pkg. or 2 cups chocolate chips (semi-sweet )
1/2 cup sweetened, shredded or flaked, coconut (or desired amount)
1/2 cup chopped pecans (or desired amount)
Directions:
This can be baked in an oven or dutch oven.
Oven method:
Prepare cake mix and bake as directed on cake mix package. Meanwhile, mix the chips, coconut, and chopped pecans together. When the cake is baked, turn off the oven and remove the cake. (Do not remove cake from pan.) Pour and spread the caramel topping over the top of the hot cake being careful not to tear the cake. Sprinkle the chip mixture evenly over the top of the caramel. Return the cake to the warm oven for 5 or 10 minutes to slightly melt the topping. Serve while still warm (not hot). It is also good after it cools.
If you use a dutch oven, when the cake is baked, remove the dutch oven from heat source, lift lid and add the caramel, chips, coconut and nuts as directed for oven method. Then replace dutch oven lid for 5 or 10 min. to slightly melt the topping.
