Caramel-Pecan Chocolate Cake |
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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 24 |
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No one will believe that Ruth Leeâs ooey-gooey chocolate cake is actually light. The Ontario, Canada readerâs decadent treat features two chocolate cake layers with creamy caramel between. Ingredients:
1 package (14 ounces) caramels |
1 can (14 ounces) fat-free sweetened condensed milk |
1/3 cup butter |
4 ounces unsweetened chocolate, chopped |
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 king arthur unbleached all-purpose flour |
1-1/3 cups sugar |
1/3 cup sugar blend |
1 teaspoon baking soda |
1 teaspoon salt |
3/4 cup chopped pecans, toasted |
1 teaspoon confectioners' sugar |
Directions:
1. 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.
2. In a large 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.
3. Pour half of the batter into a 13-in. x 9-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.
4. 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. Yield: 24 servings.
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