ingredients
for the cake
1 box (about 15 ounces) caramel cake mix
water oil and eggs as called for on cake mix package
4 cups milk
1 cup sugar
1/2 cup all purpose flour
4 large egg yolks
2 teaspoons vanilla extract
4 tablespoons butter
for the chocolate glaze
1 cup semi sweet chocolate chips
1/2 cup heavy cream
for topping optional
chopped nuts or crushed caramel candies
preparation
bake the caramel cake according to package directions in a 9×13 inch baking pan let the cake cool completely
while the cake is cooling make the custard in a saucepan whisk together milk sugar and flour until smooth add egg yolks and whisk until combined cook over medium heat stirring constantly until the mixture thickens and comes to a boil boil for 1 minute remove from heat stir in vanilla extract and butter cover the surface with plastic wrap and let it cool completely
once the cake has cooled cut it in half horizontally you should have two thin layers
place one cake layer in the bottom of the 9×13 inch pan spread the cooled custard evenly over the cake layer place the second cake layer on top of the custard
make the chocolate glaze in a microwave safe bowl combine chocolate chips and heavy cream microwave in 30 second intervals stirring after each interval until the chocolate is melted and smooth pour the chocolate glaze evenly over the top cake layer
if desired sprinkle with chopped nuts or crushed caramel candies let the cake chill in the refrigerator for at least 2 hours before serving cut into squares