Elegant Chocolate Cake Recipe

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Elegant Chocolate Cake Recipe
Elegant Chocolate Cake Recipe photo by Taste of Home
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Elegant Chocolate Cake Recipe

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5 1 1
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"My mom fixed this dressed-up chocolate cake for me when I came home from college," recalls Laura German of West Warren, Massachusetts. "Now I serve it to my family. They love the yummy pecan-packed caramel sauce."
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min. + cooling
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min. + cooling

Ingredients

  • 3 eggs
  • 1 cup sugar
  • 3/4 cup vegetable oil
  • 1/4 cup milk
  • 3/4 cup all-purpose flour
  • 1/2 cup baking cocoa
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 package (14 ounces) caramels
  • 1/4 cup water
  • 1 cup chopped pecans
  • Whipped cream and additional chopped pecans, optional

Directions

In a mixing bowl, beat eggs, sugar, oil and milk. Combine the flour, cocoa, baking powder and salt; gradually add to egg mixture and mix well. Stir in vanilla. Transfer to a greased 8-in. square baking pan. Bake at 350° for 30-35 minutes or until toothpick comes out clean. Cool on a wire rack.
In a heavy saucepan, combine caramels and water. Cook and stir over low heat until smooth. Add pecans. Cool slightly. Cut the cake into squares; drizzle with warm caramel sauce. Top with whipped cream and pecans if desired. Yield: 9 servings.
Originally published as Elegant Chocolate Cake in Quick Cooking November/December 1999, p57

Nutritional Facts

1 piece: 587 calories, 34g fat (7g saturated fat), 75mg cholesterol, 286mg sodium, 69g carbohydrate (52g sugars, 3g fiber), 8g protein.

  • 3 eggs
  • 1 cup sugar
  • 3/4 cup vegetable oil
  • 1/4 cup milk
  • 3/4 cup all-purpose flour
  • 1/2 cup baking cocoa
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 package (14 ounces) caramels
  • 1/4 cup water
  • 1 cup chopped pecans
  • Whipped cream and additional chopped pecans, optional
  1. In a mixing bowl, beat eggs, sugar, oil and milk. Combine the flour, cocoa, baking powder and salt; gradually add to egg mixture and mix well. Stir in vanilla. Transfer to a greased 8-in. square baking pan. Bake at 350° for 30-35 minutes or until toothpick comes out clean. Cool on a wire rack.
  2. In a heavy saucepan, combine caramels and water. Cook and stir over low heat until smooth. Add pecans. Cool slightly. Cut the cake into squares; drizzle with warm caramel sauce. Top with whipped cream and pecans if desired. Yield: 9 servings.
Originally published as Elegant Chocolate Cake in Quick Cooking November/December 1999, p57

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ETCastillo User ID: 2094657 27000
Reviewed Feb. 3, 2013

"This cake is so simple to make but presents so elegant. One of my favorite cakes to make."

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