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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
  • Total Time
    Prep: 25 min. Bake: 50 min. + cooling
  • Makes
    12 servings

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 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 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 in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  • 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.
Nutrition Facts
1 piece: 317 calories, 12g fat (6g saturated fat), 11mg cholesterol, 359mg sodium, 50g carbohydrate (36g sugars, 1g fiber), 4g protein.

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Reviews

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Average Rating:
  • khegeman
    Mar 28, 2018

    very good

  • misscoffeepot
    Nov 10, 2017

    lovely cake- my daughter requested a cake with carmel for her birthday. This was a great choice. Good texture, moist. I used 3 whole eggs (because I was too lazy to seperate 4 eggs).

  • cindying
    Aug 7, 2013

    No comment left

  • GCF
    Jul 28, 2013

    No comment left

  • yrekachick
    Aug 18, 2012

    one of best cakes I have ever made ... I took it to some volunteers that I work with and everyone raved about the cake and ask me to bring it again next time...

  • raceywlf
    Aug 20, 2011

    A wonderful recipe, I used plain lo-fat yogurt instead, since that is what I had, and it turned out exc. I also used a Pillsbury German chocolate cake mix instead of white & it was delish! try it you won't go wrong. I can't wait to do it again.

  • auntlulu79
    Dec 10, 2010

    This cake is so delicious. I've made it approx. 10 times and EVERYONE loves it and asks for the recipe. My Bunco group requests it everytime I host. Just make sure your icing is warm enough and it will drizzle just right.

  • Lori N
    Jun 26, 2009

    I've tried the recipe for the topping several times and cannot get it to "drizzle" consistency...any suggestions?