Chocolate Chip Caramel Cake |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Another recipe from a message board. Sounds yummy! Ingredients:
1 (18 1/4 ounce) package white cake mix |
1 1/2 cups vanilla yogurt |
4 egg whites |
1 teaspoon baking soda |
1/2 teaspoon baking powder |
1 cup miniature semisweet chocolate chips |
1/4 cup butter or 1/4 cup margarine |
1/3 cup brown sugar, packed |
2 -3 tablespoons evaporated milk |
1/2 teaspoon vanilla extract |
1 cup confectioners' sugar |
1/4 cup pecans, chopped |
1/4 cup semi-sweet chocolate chips |
1/2 teaspoon shortening |
Directions:
1. Preheat oven to 350 degrees and grease and flour a 10 bundt pan.
2. In a large mixing bowl, combine the first five ingredients. Beat on medium speed for 2 minutes.
3. Stir in chocolate chips.
4. Spread into a well-greased and floured 10 bundt pan.
5. Bake at 350 degrees for 50-55 minutes or until a toothpick inserted near the center comes out clean.
6. Cool for 10 minutes, then invert onto a wire rack to cool completely.
7. For topping, combine the butter and brown sugar in a saucepan and bring to a boil, stirring constantly. Boil for 2 minutes.
8. Stir in milk and vanilla. Return to a boil.
9. Remove from the heat and cool slightly. Add sugar; beat on high with a portable mixer for 30 seconds or until thickened. Drizzle over cake. Sprinkle with nuts.
10. In a microwave, melt chocolate and shortening; stir until smooth. Drizzle over top.
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