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Caramel-Pecan Chocolate Cake

Total Time

Prep: 35 min. Bake: 35 min. + cooling


24 servings

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.
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  • 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


  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. 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.
  3. 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.
  4. 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.

Nutrition Facts

1 piece: 318 calories, 13g fat (5g saturated fat), 18mg cholesterol, 243mg sodium, 49g carbohydrate (35g sugars, 2g fiber), 5g protein.

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