Equipment Needed
- 9×13 inch baking pan
- Medium saucepan
- Two mixing bowls
- Whisk or spatula
- Cooling rack
Step-by-Step Instructions
First, I preheat my oven to the temperature specified on the cake mix box (usually 350°F). I grease my 9×13 inch baking pan well. In a large bowl, I prepare the cake mix batter exactly as directed on the package—adding the eggs, oil, and water. I mix it until it’s just smooth, being careful not to over-mix. The smell of the chocolate batter already promises something wonderful. I pour about half of this batter into the bottom of my prepared pan, spreading it into an even layer. This thin layer will be the base for our caramel surprise.
Now, for the star of the show: the caramel sauce. In my medium saucepan over low heat, I combine the unwrapped caramel candies and the evaporated milk. I stir this mixture constantly with a spatula. It takes patience—about 5-7 minutes—for the caramels to fully melt into a silky, smooth sauce. The moment it transforms from lumpy candies to a glossy, rich liquid is pure kitchen magic. I immediately remove it from the heat.(See the next page below to continue…)