Very hot and humid!! If it were only for my family, I’d make this dish every day! You might enjoy it if you give it a go.
You might find the following helpful in putting together this recipe:
* The following are the ingredients:
chocolate chips (1 cup)
Semi-sweet chocolate from Toll Morsell House
pecans, 2 c
melted butter, 3 / 4 cup
a half cup of evaporated milk
1 caramel bag (14 oz)
1 1/3 cup liquid
1/3 pound of butter (or as wanted for cake batter)
a single packet (18 oz) Chocolate cake mix from Germany
* Instructions on how to make it:
1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. Use a little fat to grease a 9 x 13 frying pan.
3 When making the dough, follow the package instructions and spoon half of it onto the baking sheet. 4- Bake for 15 minutes at 175°C. 5 In a saucepan, melt the caramel and 3/4 cup condensed milk butter or margarine; pour over the toasted muffin. 6 Toss the caramel mixture with chocolate and chopped nuts when it has finished cooking. 7.Pour the dough onto the pan and bake for 20 minutes at 175 degrees Celsius (350 degrees Fahrenheit). 8. Frost and cold.+ To make the icing: 9 Remove 2 tablespoons butter or ghee from heat and whisk in unsweetened chocolate, corn syrup, vanilla, powdered sugar, and milk until smooth. Freeze cake.