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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 9 |
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My mom fixed this dressed-up chocolate cake for me when I came home from college, recalls Laura German of West Warren, Massachusetts. Now I serve it to my family. They love the yummy pecan-packed caramel sauce. Ingredients:
1 cup sugar |
3/4 cup canola oil |
3 eggs |
1/4 cup milk |
3/4 cup king arthur unbleached all-purpose flour |
1/2 cup baking cocoa |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1/2 teaspoon vanilla extract |
1 package (14 ounces) caramels |
1/4 cup water |
1 cup chopped pecans |
whipped cream and additional chopped pecans, optional |
Directions:
1. In a large bowl, beat the sugar, oil, eggs and milk. Combine the flour, cocoa, baking powder and salt; gradually add to egg mixture until well blended. Stir in vanilla.
2. Pour into a greased 8-in. square baking pan. Bake at 350° for 30-35 minutes or until toothpick inserted near the center comes out clean. Cool on a wire rack.
3. Meanwhile, in a heavy small saucepan, combine caramels and water. Cook and stir over low heat until smooth. Add pecans. Cool slightly. Cut the cake into squares; drizzle with warm caramel sauce. Top with whipped cream and pecans if desired. Yield: 9 servings.
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