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Preheat oven to 350 degrees (F)
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Unwrap caramels (good job for the kids) and
place in microwave safe bowl
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Add cake mix to large mixing bowl and
gradually add butter or margarine and 1/2 cup evaporated milk while
stirring with large rubber spatula or spoon. Mix only until all dry
cake mix is just incorporated. Add more evaporated milk the
tablespoon as you stir mixture if it seems to dry. Final mix should
be soft but not mushy as you'll need to roll it out later
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Place bowl of cake mixture in refrigerator
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Add 2 tablespoon of evaporated milk to caramel
and microwave on high for 3 minutes, then remove from microwave and
stir. Return to microwave for up to another 3 minutes until caramel
becomes very hot and much smoother, then remove from microwave and stir
mixture until very smooth
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Place 1 sheet of waxed paper on counter (sheet
should be about 2 " longer than 12" long cake pan (9" x
12"). Divide cake mixture in half. Using your hands, roll
mixture into a sausage-like tube shape, maybe 8" long and place
lengthwise onto sheet of waxed paper
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Place second sheet of waxed paper on top of
cake mixture. Using light pressure on a rolling pin or with your
hand, roll or press out the mixture to nearly the shape dimension of the
bottom of your baking pan. Peel off top layer of waxed paper.
Carefully flip flattened mixture into
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