Save on Pinterest

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.
  • 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, melted
  • 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

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. Beat 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.
  • Pour half of the batter into a 13x9-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 in the center of the top layer comes out clean. Cool on a wire rack. Sprinkle with confectioners' sugar.
Editor's Note
This recipe was tested with Splenda sugar blend.
Nutrition Facts
1 piece: 318 calories, 13g fat (5g saturated fat), 18mg cholesterol, 243mg sodium, 49g carbohydrate (35g sugars, 2g fiber), 5g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Recommended Video