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Chocolate Chip Caramel Cake

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

12 ServingsPrep: 25 min. Bake: 50 min. + cooling

Ingredients

1 package white cake mix (regular size)
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
2 to 3 tablespoons evaporated milk
1/2 teaspoon vanilla extract
1 cup confectioners' sugar
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.

2 of 2

Chocolate Chip Caramel Cake (continued)

Directions (continued)

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 confectioners' 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.

Nutrition Facts: 1 serving (1 piece) equals 317 calories, 12 g fat (6 g saturated fat), 11 mg cholesterol, 359 mg sodium, 50 g carbohydrate, 1 g fiber, 4 g protein.