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Chocolate Chip Caramel Cake

 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 McCormick® Pure 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.
Nutritional 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.