Go Nutty for Christmas With This Tasty Caramel Nut Cake
When the nutty guests arrive, you know the ones who make you batty? The people that unnerve us. Uncle Billy Ray bores everyone with his “back in the day” stories. Aunt Sally adds salt to the casserole when none is needed. Little Susie cries and toddler Dan breaks a lamp. Every guest causes a headache. Uh-oh, now you’re standing in the corner trying not to go nuts, too. These nutty people are family and friends. You love them, even if they drive you crazy. They talk, argue, laugh, wheedle until your eyes water. Here’s the solution. Offer them this nutty cake. You’ll form an instant bond with a safe subject to discuss. No religion. No politics. Just a tasty cake with nuts. It’s better than a room full of them any day.
Caramel Nut Cake
This nutty cake will be an instant hit with guests. The dessert is easy and chocked full of rich flavor. It comes from “Secrets From Roseanna’s Kitchen,” a cookbook published in 1991 by Roseanna G. Hurd. She had a reputation as a fine cook in a little town in Wagoner, Oklahoma, but the cake tastes good in the Texas Hill Country, too!
1 – 12 oz pkg milk chocolate chips
1/3 cup oil
1 box yellow cake mix
1/2 cup Pet canned milk
1 cup chopped pecans
1 tsp vanilla
1 1/4 cup water
In mixing bowl, blend together cake mix, oil, eggs, water, and vanilla. Mix well. Pour half of the mixture into a 9×13 cake pan. Bake for 20 minutes at 350 degrees. While the cake bakes, melt caramels with 1/2 cup of Pet canned milk. Pour over the hot cake. Sprinkle with chocolate chips and pecans. Pour the rest of batter over nuts and chips. Bake until done (about 20 minutes longer).