German Chocolate Caramel Brownies (Cinda)

Brownies:

1 pkg. German Chocolate cake mix

¾ cup butter

1/3 cup evaporated milk

1 cup nuts

Caramel filling:

60 light caramels

½ cup evaporated milk

1 cup chocolate chips

Combine cake mix with butter, evaporated milk and nuts.  Place half of the mixture in a buttered pan.  Bake at 350° for 10 minutes.  Remove from oven and spread with chocolate chips and caramel mixture.  Top with remaining cake batter and return to oven for 18-20 minutes.

German Chocolate Frosting (Stefanie)

1 cup evaporated milk

1 cup sugar

3 beaten egg yolks

1/2 cup butter

1 tsp. vanilla

1 1/3 cup Baker's Angel Flake Coconut

1 cup chopped pecans (roasted)

Directions:

Mix evaporated milk, sugar, beaten egg yolks, butter, and vanilla on a stove set on medium heat for 12 minutes.  Add coconut and roasted pecans!  Cool frosting until it is firm and easy to spread.  Put on your favorite chocolate cake or brownies!  (Sam’s Chocolate crazy cake base is really yummy with this on top!

German Pancakes (Alena & Heather)

1 cube butter                                                                    1 Cup Flour

6 eggs                                                                              1 Cup Milk

Melt butter in 9 x 13 pan in oven at 425°.  Meanwhile, whisk 6 eggs together and gradually add 1 cup of flour and 1 cup of milk.  Pour batter into pan with melted butter.  Bake at 425° for 30-40 minutes. Pancake will puff up. Cut and serve.   Serve with butter, powder sugar, berries or syrup.