Ingredients:
 | 2 1/2 sticks of butter or margarine |
| 3/4 Cups semisweet chocolate chips |
| 4 Medium eggs |
| 1/2 cup sugar |
| 3/4 cup flour |
| 12 caramel candies |
| 1/4 cup unsweetened evaporated milk, divided... |
| Powdered sugar |
Prepares 12 servings
Preparation time: Unknown
Cook time: Unknown
| Preheat oven to 350. Grease muffin cups. |
| Combine butter & chocolate chips in double boiler, cook, stirring constantly, until chocolate is melted. Let stand to cool slightly. |
| Combine eggs and sugar, beating at medium speed until thickened. (5 Min) |
| Add flour gradually, beating at low speed. |
| Add chocolate mixture, beating until glossy. |
| Fill muffin cups 2/3 full, bake for 5 minutes. |
| Meanwhile, combine caramel and 2 Tbs of evap milk in double boiler. Cook, stirring, until caramel melted. |
| Spoon 2 Tsp caramel mixture on center of cake. Bake 8 more min |
| Invert cakes on to warmed serving plates. Stir remaining evaporated milk into the caramel mixture. |
| Spoon this sauce onto each plate beside the cake. |
| Sprinkle with powdered sugar and serve. |