Chocolate Chip Caramel Cake Recipe

Nutrition Facts

  • One serving:
  • (1 piece)
  • Calories:
  • 317
  • Fat:
  • 12 g
  • Saturated Fat:
  • 6 g
  • Cholesterol:
  • 11 mg
  • Sodium:
  • 359 mg
  • Carbohydrate:
  • 50 g
  • Fiber:
  • 1 g
  • Protein:
  • 4 g


Chocolate Bundt Cake

Eva Knight's speedy single-pan meal revives comforting memories from her childhood. "The recipe goes back many... View this recipe »



Dust Cake Pans with Cocoa

When a recipe calls for dusting the pan with flour and the batter is chocolate, I “flour” with baking cocoa... Read more »


Use for Plastic Packages

When preparing a cake from a boxed mix, I make the most of the plastic bag the cake mix comes in. I use it to... Read more »

Chocolate Chip Caramel Cake

Taste of Home - try a FREE ISSUE today!

When I want to serve a treat that's pretty and delicious, I make this scrumptious cake. Dotted with chocolate chips and topped with caramel icing, pecans and a chocolate drizzle, it's absolutely irresistible! -Michele VanDewerker, Roseboom, New York

SERVINGS: 12

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 25 min. Bake: 50 min. + cooling

Ingredients:

  • 1 package (18-1/4 ounces) white cake mix
  • 1-1/2 cups vanilla yogurt
  • 4 egg whites
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup (6 ounces) miniature semisweet chocolate chips
  • CARAMEL TOPPING:
  • 1/4 cup butter, cubed
  • 1/3 cup packed brown sugar
  • 1 cup confectioners' sugar
  • 2 to 3 tablespoons evaporated milk
  • 1/2 teaspoon vanilla extract
  • 1/4 cup chopped pecans
  • CHOCOLATE GLAZE:
  • 1/4 cup semisweet chocolate chips
  • 1/2 teaspoon shortening

Directions:

In a large bowl, beat the first five ingredients on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips. Pour into a well-greased and floured 10-in. fluted tube pan.
    Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
    For topping, combine the butter and brown sugar in a saucepan; bring to a boil, stirring constantly. Boil for 2 minutes. Stir in milk and vanilla. Return to a boil; remove from the heat and cool slightly. Add sugar; beat on high with a portable mixer for 30 seconds or until thickened. Drizzle over cake. Sprinkle with nuts.
    In a microwave, melt chips and shortening; stir until smooth. Drizzle over top. Yield: 12 servings.


Post a Comment

Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer

FREE Light Dessert Newsletter

Get deceptively delicious light dessert recipes emailed to you weekly.