This recipe is so good and so easy. The ice cream topping can be varied depending on your taste. I have tried the caramel, butterscotch, hot fudge and strawberry. All have worked very nicely and each has its own personality!
- 1 - Package Duncan Hines Devils Food Cake Mix or any of their chocolate cake mixes
- 1 - Cup chopped nuts (toasted pecans are my favorite)
- 1/4 - Cup (1 stick) butter or margarine, melted
- 2/3 - Cup Evaporated milk
- 1 - 12.25 oz jar Smuckers or your favorite brand caramel ice cream topping OR
- your FAVORITE FLAVOR - see description above
- 1 - Cup (6 oz) Semi-Sweet Chocolate chips or the flavor of your choice
CRUST:
- Combine cake mix and nuts in large bowl; stir in butter. Stir in the evaporated milk (batter will be thick). Spread HALF of batter into a greased 9x13 inch pan. Bake in preheated 350 degree oven (325 degrees F for dark or coated pans) for 12 - 15 minutes.
TOP LAYER:
- Sprinkle chips over baked crust, drizzle ice cream topping over chips and baked layer. Drop remaining batter by heaping teaspoonsful over ice cream topping layer. Bake for an additional 20 - 25 minutes (top layer will be SOFT - DO NOT OVERBAKE).
- Cool completely on a wire rack before cutting.
