Popular Features:
View Cart

Caramel Pecan Chocolate Cake

 
Caramel Pecan Chocolate Cake
Caramel Pecan Chocolate Cake
This Caramel-Pecan Chocolate Cake recipe from Taste of Home is a favorite for Ruth Lee of Ontario, Canada when she needs a healthy chocolate cake recipe for dessert.
  • PrepN/A |
  • TotalN/A |
  • ServesN/A
Print
0
Be the first to rate!0
Email

Ingredients

    • 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
    • 1 egg
    • 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

Instructions

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.

Reviews [0]

Please login to submit a review
Be the first to review this!

You May Also Like

Featured Recipes

  • Roasted Chile Queso Dip

    Use this Roasted Chile Queso Dip as a dipper for warmed tortillas, tortilla chips or even chicken or meat skewers.

  • Sopes

    Sopes are specially made thick tortillas with raised edges. They are about 3 inches in diameter and are available at specialty Latin American Markets. Uses epazote, queso fresco, avocado, chicken brea

  • Pork Chile Verde

    This recipe for chile verde uses fresh or canned chiles and tomatillos. Optional garnishes include cilantro and cracklings.

  • Lisa Fain’s Sour Cream-Chicken Enchiladas

    Chicken is baked then shredded. The enchiladas are rolled with chicken, onion, chiles, tomatillo sauce and sour cream. These enchiladas are even better the next day and freeze well too. Makes 24 enchiladas.

  • Shrimp Fajitas

    A seafood version of an otherwise well known meat dish.  The name "fajitas" refers to the type of me

  • Blood Orange Margarita

    Recipe for a Blood Orange Margarita with sugar, triple sec, tequila and fresh blood orange juice.