This is a recipe that came in my family book from Stephen’s mom. The first time I made the cake here for the locals they consumed it like they had never had chocolate before. I think I made Jeff feel bad about eating the last piece. Jeff, I still feel bad about that but it was only because I selfishly wanted the last piece for myself.
1 package chocolate cake mix (mix as directed on box)
1 bag 14 oz. caramels (these can sometimes be hard to find when it’s not fall/Halloween)
1 stick butter
1/3 c milk
3/4 c chocolate chips
1 c dry roasted peanuts
Melt unwrapped caramels with butter and milk in double boiler.
Place 1/2 cake batter in 9×13” pan. Bake at 350° for 20 minutes. Pour caramel sauce over baked cake. Sprinkle nuts and chocolate chips over caramel sauce. Pour remaining batter over nuts and chocolate chips. Bake at 250° for 25 minutes, then 350° for 10 minutes.