Makeover Chocolate-Caramel Nut Cake Recipe
Makeover Chocolate-Caramel Nut Cake Recipe photo by Taste of Home

Makeover Chocolate-Caramel Nut Cake Recipe

Read Reviews
4 12 3
Publisher Photo
With layers of caramel and marshmallow frosting, this sweet treat really takes the cake! Serve this lightened-up version for special occasions and just wait for the praises! Lois Johnson - Bayfield, WI
TOTAL TIME: Prep: 1 hour + chilling Bake: 30 min. + cooling
MAKES:20 servings
TOTAL TIME: Prep: 1 hour + chilling Bake: 30 min. + cooling
MAKES: 20 servings


  • 1/4 cup butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 3 cups cake flour
  • 1/3 cup baking cocoa
  • 1-1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 cups buttermilk
  • 1/2 cup packed brown sugar
  • 4-1/2 teaspoons all-purpose flour
  • 1/2 cup fat-free milk
  • 1 egg yolk, lightly beaten
  • 1 tablespoon butter
  • 1/2 cup chopped walnuts, toasted
  • 2/3 cup sugar
  • 1/3 cup light corn syrup
  • 3 tablespoons water
  • 2 egg whites
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1 ounce semisweet chocolate

Nutritional Facts

1 piece: 278 calories, 6g fat (3g saturated fat), 40mg cholesterol, 221mg sodium, 52g carbohydrate (31g sugars, 1g fiber), 5g protein


  1. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla. Combine the flour, cocoa, baking soda and salt; add to butter mixture alternately with buttermilk, beating well after each addition.
  2. Pour into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
  3. For caramel topping, in a small saucepan, combine brown sugar and flour. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes. Remove from the heat. Stir a small amount of hot topping into egg yolk; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes.
  4. Remove from the heat. Gently stir in butter. Cool to room temperature without stirring. Spread over cake to within 1/2 in. of edges; sprinkle with walnuts. Refrigerate for 30 minutes or until set.
  5. For frosting, in a small heavy saucepan, combine the sugar, corn syrup, water, egg whites and cream of tartar over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. Pour into a large bowl; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes. Spread over cake.
  6. In a microwave, melt chocolate; stir until smooth. Drizzle over frosting. Chill until serving. Yield: 20 servings.
Originally published as Makeover Chocolate-Caramel Nut Cake in Healthy Cooking August/September 2009, p24

Reviews for Makeover Chocolate-Caramel Nut Cake

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jan. 29, 2011

"Like the caramel and marshmallow toppings however the cake not up to par."

Reviewed Jan. 27, 2011

"I increased all incredients by 1/3 to serve 15 people and added 1 c cocoa to the recipe requirements.

Frosting took way too long to set up!
Everyone raved about flavor and thoroughly enjoyed this recipe.
I will make it again, but only for a very important occasion."

Reviewed Jan. 27, 2011

"SO time consuming! Took about 2 hours to make. The cake part came out pretty bland tasting. The carmel topping was good, but you need to double the didn't make enough to cover the cake well. The marshmallow topping was pretty good. Not worth the time to make it."

Reviewed Jan. 27, 2011

"It is very time comsumig. My family did not like the caramel or marshmellow topping. While I would not make the entire cake, I would, however; make just the chocolate cake and put a chocolate frotsing on top. Iike the appelsauce and buttermild."

Reviewed Jan. 27, 2011

"The only problem with this cake is that there is so much of it! It is too much temptation! A delicious recipe. It was very good and reasonably easy to make. I would suggest that an alternative way to know when the frosting is right would be nice. I had to guess at 160 deg as my candy thermometer went belly up and didn't work."

Loading Image