Caramel-Pecan Chocolate Cake Recipe

Ingredients

• 1 package (14 ounces) caramels
• 1 can (14 ounces) fat-free sweetened condensed milk
• 1/3 cup butter
• 4 ounces unsweetened chocolate, chopped
• 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 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.

Caramel-Pecan Chocolate Cake published in Light & Tasty October/November 2006, p27