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Caramel-Pecan Chocolate Cake Recipe
Caramel-Pecan Chocolate Cake Recipe photo by Taste of Home

Caramel-Pecan Chocolate Cake Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 35 min. Bake: 35 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 35 min. Bake: 35 min. + cooling
MAKES: 24 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Editor's Note: This recipe was tested with Splenda sugar blend.
Originally published as Caramel-Pecan Chocolate Cake in Light & Tasty October/November 2006, p27

Nutritional 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.

Reviews for Caramel-Pecan Chocolate Cake

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Mar. 8, 2014

"The chopped chocolate didn't make sense, I melted it and the bars came out great."

MY REVIEW
Reviewed Nov. 20, 2011

"Its death its so good"

MY REVIEW
Reviewed Nov. 27, 2010

"Recipe to just chop chocolate, which I did, chocolate did not melt, nasty. Will never make again."

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