Chewy Gooey Chocolate Cake

Darci Juris

By
@keepitinthekitchen

This brownie-like, caramel goodness with walnuts and lots of chocolate is seriously to die for. Yes, I can't lie… it's rich, but totally worth every sinfully scrumptious bite. (not for the faint at heart)

NOTE: it must be made the night before so it can sit in the refrigerator overnight. It's definitely better the next day. After that, you can leave it out on your counter.


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Rating:

Comments:

Serves:

18-24 squares

Prep:

20 Min

Cook:

30 Min

Ingredients

1
box german chocolate cake mix
3/4 c
butter, melted
1 c
evaporated milk
1 pkg
caramels (14 oz)
1 c
walnuts, chopped
1 c
ghirardelli chocolate chips
4
square semi-sweet baking chocolate
1/4 c
half and half

Directions Step-By-Step

1
Mix cake as directed on box. Add melted butter and only 2/3 cup of the milk.
2
Pour half the batter into a greased and floured 13x9 dish.
3
Bake at 350 degrees for 10-15 minutes.
4
While cake is baking, melt caramels with the remaining milk.
5
Remove cake from oven and pour caramel mixture over the cake. Sprinkle with 3/4 cup of nuts and all the chocolate chips.
6
Add remaining half of batter on top.
Return to oven and bake 20 minutes.
7
Meanwhile, for the frosting, melt the semi-sweet squares of chocolate with the half n' half.
8
When cake is done, remove from oven. Spread the frosting atop the cake. Sprinkle with remaining walnuts.
9
Cover with plastic wrap and set in refrigerator overnight. Remove from frig and let it sit out to warm up a bit. Cut into one inch squares, and serve.

About this Recipe

Course/Dish: Cakes, Chocolate