Chewy Gooey Chocolate Cake

Darci Juris


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.

★★★★★ 2 votes
18-24 squares
20 Min
30 Min


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
square semi-sweet baking chocolate
1/4 c
half and half


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