Preheat oven to 350 degrees. Prepare cake mix
according to package directions on bowl; beat until
smooth. Melt butter in a skillet over medium heat,
tilting skillet to coat bottom. Gently pour batter
over bottom of skillet, spread evenly
Bake, uncovered 30-35 mins or until cake tester
inserted inc enter comes out clean. Carefully
remove to cooking rack. Loosen edges of cake and
carefully invert cake onto heat-proof serving plate.
Chop chocolate. Combine half of caramel topping
with chocolate in a bowl. Microwave uncovered on
high 30-60 seconds or until melted. Stir until
smooth. Carefully spread caramel fudge glaze over
cake.
Chop pecans sprinkle evenly over glaze. Drizzle
remaining caramel sauce, if desired. Serve with
Vanilla ice cream.
Serving
Suggestions
Can use chocolate chips
Originally Submitted
11/14/2010
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