Tools

• Mixing Bowl (MA017025)
• Whisk (MA111029)
• Medium Perforated Baking Sheet (MA435310)
• Flexipan^® Sunflower Mold (FM000481)
• Demarle Différence^® Small Sauce Pan (DD901016)
• Measuring cup/spoons

Ingredients

• 1 package devil’s food cake mix
• 20 individually wrapped candy caramels
• 1/2 cup evaporated milk
• 3/4 cup melted butter
• 1/2 cup chopped walnuts
• 1 cup semi-sweet chocolate chips

1. Preheat oven to 350 degrees F.
2. Place Flexipan^® Sunflower Mold on Perforated Baking Sheet and set aside.
3. In Mixing Bowl, mix cake batter according to package directions and pour half of the batter into the mold.
4. Set aside other half of batter in Mixing Bowl.
5. Bake the first half of batter for 15 minutes.
6. While cake is baking, put Demarle Différence^® Small Sauce Pan on stove and unwrap caramels into pan.
7. Add evaporated milk and melted butter. Heat on medium heat until all the butter, milk and caramel are melted and smooth.
8. Take cake out of oven after 15 minutes.
9. Pour caramel mixture over baked cake layer.
10. Sprinkle with nuts and chocolate chips; pour remaining cake batter left in Mixing Bowl on top of the caramel layer.
11. Bake at 350 degrees F. for the remaining 25-30 minutes or until cake is done.
12. Cool completely in mold before unmolding onto a serving dish. YUM!