1 pkg. (18.25 oz) devil’s food cake mix
** Ingredients needed on box to make cake mix***
1 tbs. butter or margarine
4 oz. simi-sweet chocolate pieces or chunks
1 jar (12.25 oz) Carmel ice cream topping, divided
½ cup pecans, chopped
½ gal vanilla ice cream
1 Bottle whipped topping (optional)
Preheat oven to 350°F. Prepare cake mix according to pkg. directions in bowl; beat until smooth using whisk. Melt butter in skillet over medium heat, tilting skillet to coat bottom. Gently pour batter over bottom of skillet spreading evenly.
Bake uncovered 30-35 min. or until toothpick comes out clean. Remove pan and place on cooling rack. Loosen edges of cake and carefully invert cake onto heat proof serving plate.
Combine half of caramel topping with chocolate chips in bowl. Microwave uncovered on high 30-60 seconds or until melted. Stir until smooth and carefully spread caramel fudge glaze over cake.
Chop pecans, sprinkle evenly over glaze, Drizzle with remaining caramel sauce, if desired. Serve with Vanilla ice cream or whipped topping.
(2008 Cookbook)
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