Caramel-Pecan Chocolate Cake Recipe

Nutrition Facts

  • One serving:
  • 1 piece
  • Calories:
  • 318
  • Fat:
  • 13 g
  • Saturated Fat:
  • 5 g
  • Cholesterol:
  • 18 mg
  • Sodium:
  • 243 mg
  • Carbohydrate:
  • 49 g
  • Fiber:
  • 2 g
  • Protein:
  • 5 g


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Caramel-Pecan Chocolate Cake

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No one will believe that Ruth Lee’s ooey-gooey chocolate cake is actually light. The Ontario, Canada reader’s decadent treat features two chocolate cake layers with creamy caramel between.

SERVINGS: 24

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 35 min. Bake: 35 min. + cooling

Ingredients:

  • 1 package (14 ounces) caramels
  • 1 can (14 ounces) fat-free sweetened condensed milk
  • 1/3 cup butter
  • 4 squares (1 ounce each) unsweetened chocolate, melted
  • 1/3 cup canola oil
  • 1-1/2 cups water
  • 1/3 cup unsweetened applesauce
  • 2 egg whites
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1-1/3 cups sugar
  • 1/3 cup sugar blend
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup chopped pecans, toasted
  • 1 teaspoon confectioners' sugar

Directions:

In a small heavy saucepan, heat the caramels, milk and butter over low heat until caramels are melted and mixture is smooth, stirring frequently; set aside.
    In a large mixing bowl, combine chocolate and oil. Stir in the water, applesauce, egg whites, egg and vanilla. Combine the flour, sugar, sugar blend, baking soda and salt; gradually add to chocolate mixture until blended.
    Pour half of the batter into a 13-in. x 9-in. baking pan well coated with cooking spray. Bake at 350° for 14-18 minutes or until center is set. Spread caramel mixture evenly over cake; top with remaining batter. Sprinkle with pecans.
    Bake 18-23 minutes longer or until a toothpick inserted near the center of the top layer comes out clean. Cool on a wire rack. Sprinkle with confectioners' sugar. Yield: 24 servings.


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