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Caramel-Pecan Chocolate Cake

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.

24 ServingsPrep: 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 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

2 of 2

Caramel-Pecan Chocolate Cake (continued)

Directions (continued)

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.

Nutrition Facts: 1 piece equals 318 calories, 13 g fat (5 g saturated fat), 18 mg cholesterol, 243 mg sodium, 49 g carbohydrate, 2 g fiber, 5 g protein.