Marshall’s Fudge
1/2 pound Marshall’s Sweet Cream Caramels
2/3 cup evaporated milk, divided
3/4 cup melted margarine
1 German chocolate cake mix (pkg)
1 cup semi-sweet chips
Preheat oven to 350°F.
Melt caramels in heavy bottomed pan with 1/3 cup evap. milk. Let cool.
Grease & flour 9X13 pan. Combine cake mix with melted margarine and other
1/3 cup evap. milk. Stir.
Press half of mixture into floured pan. Bake 8 minutes at 350°F. Remove from
oven and sprinkle chocolate chips over the cake.
Pour the caramel mixture over the semi-sweet chips. Crumble the extra cake
mixture over the top and spread.
Bake 16-18 minutes.
Serves 16.