Chocolate Chip Caramel Cake |
|
 |
Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 12 |
|
When I want to serve a treat that's pretty and delicious, I make this scrumptious cake. Dotted with chocolate chips and topped with caramel icing, pecans and a chocolate drizzle, it's absolutely irresistible! -Michele VanDewerker, Roseboom, New York Ingredients:
1 package white cake mix (regular size) |
1-1/2 cups vanilla yogurt |
4 egg whites |
1 teaspoon baking soda |
1/2 teaspoon baking powder |
1 cup (6 ounces) miniature semisweet chocolate chips |
caramel topping: |
1/4 cup butter, cubed |
1/3 cup packed brown sugar |
2 to 3 tablespoons evaporated milk |
1/2 teaspoon vanilla extract |
1 cup confectioners' sugar |
1/4 cup chopped pecans |
chocolate glaze: |
1/4 cup semisweet chocolate chips |
1/2 teaspoon shortening |
Directions:
1. In a large bowl, beat the first five ingredients on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips. Pour into a well-greased and floured 10-in. fluted tube pan.
2. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. For topping, combine the butter and brown sugar in a saucepan; bring to a boil, stirring constantly. Boil for 2 minutes. Stir in milk and vanilla. Return to a boil; remove from the heat and cool slightly. Add confectioners' sugar; beat on high with a portable mixer for 30 seconds or until thickened. Drizzle over cake. Sprinkle with nuts.
4. In a microwave, melt chips and shortening; stir until smooth. Drizzle over top. Yield: 12 servings.
|
|