1 package (14 ounces) caramels
1 can (14 ounces) fat-free sweetened condensed milk
1/3 cup butter
4 squares (1 ounce each) unsweetened chocolate, melted
1/3 cup canola oil
1-1/2 cups water
1/3 cup unsweetened applesauce
2 egg whites
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1-1/3 cups sugar
1/3 cup sugar blend for baking
1 teaspoon baking soda
1 teaspoon salt
3/4 cup chopped pecans, toasted
1 teaspoon confectioners' sugar
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 mixing bowl, combine chocolate and oil. Stir 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 13-in. x 9-in. x 2-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 near the center of the top layer comes out clean. Cool on a wire rack. Sprinkle with confectioners' sugar.
Posted: 2/22/2009 2:59:29 PM