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Recipes
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.
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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.
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