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 |
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    • 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


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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