March 20, 2007
This one comes to you from my youngest. I don't know whether or not I mentioned it, but my one-of-a-kind, can't-be-beat, beef heart and burgundy chili was actually, well, --beat. Soundly. At the church's Chili cook-off / dessert bake-off, there were 15 chili entries, and 9 awards. Which means mine was judged one of the 6 worst. ( I figure the judges hadn't the discerning palate I had previously credited them )
But the evening wasn't a total wash. In fact, we brought home a winner in our midst after all. My youngest, the aspiring baker, made her grandmother's "Candy Cake" and entered it in the dessert category, where there were 18 entries and merely 4 prizes. She, unlike her old man, brought home the goods. And I promised her a spot on the blog with her winning entry.
The really cool part of all this is, though my LCB doesn't like to cook, nobody has made this cake in our house since her mom passed away. (I'm not much of a baker, and I don't really care for cake). So, by Hope making the cake from Grandma's recipe, and the LCB assisting to see if it was they way she remembered, they were both able to bridge across an emptiness that's been too long there. Made the LCB cry, but I think it was the good kind of crying.
OK, enough sappiness, here's how you make these incredibly rich little squares:
1/2 cup evaporated milk
Melt the caramels and 1/2 C. evaporated milk in a double boiler.
1 box German Chocolate cake mix
1/3 cup evaporated milk
3/4 cup melted margarine
1 Cup chopped nuts. (We used walnuts)
Mix the cake mix, milk, margarine, and nuts.
Put 1/2 the batter in the bottom of a 9x12 pan.
Bake for 6 minutes at 350 degrees.
Put 1 Cup chocolate chips sprinkled over the hot cake.
Pour caramel mix over chocolate chips.
Sprinkle the rest of the batter on top. (It's more like a dough than a batter)
Bake 15-18 mins at 350.
Cool for 15 mins.
Refrigerate 1 hour.
Cut into squares and enjoy!