Makeover Chocolate-Caramel Nut Cake |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 20 |
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With layers of caramel and marshmallow frosting, this sweet treat really takes the cake! Serve this lightened-up version for special occasions and just wait for the praises! Lois Johnson - Bayfield, WI Ingredients:
1/4 cup butter, softened |
1-1/2 cups sugar |
2 eggs |
1/4 cup unsweetened applesauce |
1 teaspoon vanilla extract |
3 cups cake flour |
1/3 cup baking cocoa |
1-1/2 teaspoons baking soda |
1/2 teaspoon salt |
2 cups buttermilk |
caramel topping: |
1/2 cup packed brown sugar |
4-1/2 teaspoons king arthur unbleached all-purpose flour |
1/2 cup fat-free milk |
1 egg yolk, lightly beaten |
1 tablespoon butter |
1/2 cup chopped walnuts, toasted |
marshmallow frosting: |
2/3 cup sugar |
1/3 cup light corn syrup |
3 tablespoons water |
2 egg whites |
1/4 teaspoon cream of tartar |
1 teaspoon vanilla extract |
1 ounce semisweet chocolate |
Directions:
1. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla. Combine the flour, cocoa, baking soda and salt; add to butter mixture alternately with buttermilk, beating well after each addition.
2. Pour into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
3. For caramel topping, in a small saucepan, combine brown sugar and flour. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes. Remove from the heat. Stir a small amount of hot topping into egg yolk; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes.
4. Remove from the heat. Gently stir in butter. Cool to room temperature without stirring. Spread over cake to within 1/2 in. of edges; sprinkle with walnuts. Refrigerate for 30 minutes or until set.
5. For frosting, in a small heavy saucepan, combine the sugar, corn syrup, water, egg whites and cream of tartar over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. Pour into a large bowl; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes. Spread over cake.
6. In a microwave, melt chocolate; stir until smooth. Drizzle over frosting. Chill until serving. Yield: 20 servings.
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