Chocolate Caramel Pecan Cake |
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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 12 |
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This dessert is absolutely decadent! Because it is so sweet, I only make it for occasions such as Valentine's Day when you want to spoil your loved one. This recipe came from the test kitchens of Robin Hood Multifoods. Ingredients:
1 package caramel (about 75 to a package) |
1 can sweetened condensed milk |
1/2 cup butter |
2/3 cup vegetable oil |
4 ounces unsweetened baking chocolate, chopped |
1 1/2 cups water |
2 cups granulated sugar |
2 eggs |
2 1/2 cups all-purpose flour |
1 teaspoon salt |
1 teaspoon baking soda |
2 teaspoons vanilla |
1 1/2 cups coarsely choppped toasted pecans |
Directions:
1. Heat oven to 350 degrees F.
2. In a heavy saucepan, combine the caramels, sweetened condensed milk and butter.
3. Over medium heat, cook and stir until melted and smooth.
4. Set aside.
5. Heat the oil and chocolate in a large saucepan or microwave in a large microwavable bowl at medium for 2 minutes or until melted.
6. Add the water, sugar, eggs, flour, salt, baking soda and vanilla to the chocolate mixture.
7. Beat with a fork until smooth and creamy, about 2 minutes.
8. Spread half the batter into a greased 13 x 9 cake pan.
9. Bake at 350 degrees F for 15 minutes or until the center is set.
10. Remove from the oven.
11. Spoon the caramel mixture evenly over the cake.
12. Spread the remaining batter evenly over the caramel layer.
13. Sprinkle with nuts.
14. Return to the oven and bake 40 minutes or until the cake springs back when lightly touched.
15. Cool completely before cutting.
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