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Caramel-Pecan Chocolate Cake

 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 McCormick® Pure 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.
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.