I’ve been doubling the recipe and baking in a 9×13 for years now. Haven’t met a soul that didn’t love these!

Whole Milk 1 cup
Caramel Bits 11 ounces
Instructions:
Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
Mix Cake Batter: In a large mixing bowl, combine German chocolate cake mix, melted butter, canola oil, eggs, and whole milk. Mix until smooth and well combined.
Add Mix-Ins: Fold in semisweet chocolate chips, chopped pecans, butterscotch chips, and caramel bits.
Bake: Pour cake batter into prepared baking pan and spread evenly. Bake in preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Remove from oven and let cake cool completely in the pan on a wire rack.
Frost: Spread chocolate fudge frosting evenly over the top of the cooled cake.
Garnish (optional): Garnish with additional chopped pecans or drizzle with caramel sauce.

 

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