INGREDIENTS

Grease and flour a 9 inch hinge pan.

Heat the oven to 325 *

1st mixture:

1/2 cup of butter

1 cup of sugar

1 tsp vanilla

2 eggs

1 1/4 cups of sour cream

2nd mixture:

2 cups all-purpose flour

1 1/2 tsp baking powder

1 tsp of soda (baking soda)

1 tsp to salt

3rd mixture:

1/8 cup of sugar

1 1/2 tsp. cocoa

4th mixture:

1/4 cup of melted butter

1/2 cup chopped pecans

PREPARATION

Pour half of the cake into the mold.

Sprinkle with the 3rd sugar-cocoa mixture.

Stitch 3 Caramilk bars into pieces (It is not necessary to completely enter the dough)

Add the rest of the cake mix.

Stitch another 3 bars of Caramilk into pieces in the dough.

Spread the nut filling on top of the cake.

Bake 40 to 50 minutes.