Best Caramel Pecan Chocolate Cake Recipes

CARAMEL-PECAN CHOCOLATE CAKE

Steps:

• In a small heavy saucepan, heat the caramels, milk and butter over low heat until caramels are melted and mixture is smooth, stirring frequently; set aside., In a large bowl, combine chocolate and oil. Beat in the water, applesauce, egg whites, egg and vanilla. Combine the flour, sugar, sugar blend, baking soda and salt; gradually add to chocolate mixture until blended. , Pour half of the batter into a 13x9-in. baking pan well coated with cooking spray. Bake at 350° for 14-18 minutes or until center is set. Spread caramel mixture evenly over cake; top with remaining batter. Sprinkle with pecans. , Bake 18-23 minutes longer or until a toothpick inserted in the center of the top layer comes out clean. Cool on a wire rack. Sprinkle with confectioners' sugar.

CARAMEL-PECAN CHOCOLATE CAKE

Steps:

• Set oven to 350 degrees.
• Prepare a buttered non-stick 10-inch tube pan.
• To make the topping; combine brown sugar, butter and water in a saucepan; boil over medium heat, stirring often, until butter is melted, and mixture is glossy, 3-5 minutes.
• Chop 1/2 cup of the pecans into the caramel mixture.
• Spread evenly into the bottom of a buttered tube pan.
• For the cake; sift together the flour, cocoa, baking powder, coffee granules, salt and baking soda.
• Cream butter until fluffy.
• Beat in sugar, vanilla and the Break-Free eggs.
• Alternating, mix in the flour mixture and buttermilk into the butter/egg mixture.
• Drop by spoonfuls of batter over the caramel mixture; spread evenly.
• Bake for 40-45 minutes, or until the cake test done.
• Turn cake pan over onto a platter, and let stand for 2 minutes.
• Remove pan and quickly replace any pecans that might have stuck to the pan.
• Cool completely before slicing.

CHOCOLATE CARAMEL PECAN CAKE

Steps:

• Heat oven to 350 degrees F.
• In a heavy saucepan, combine the caramels, sweetened condensed milk and butter.
• Over medium heat, cook and stir until melted and smooth.
• Set aside.
• Heat the oil and chocolate in a large saucepan or microwave in a large microwavable bowl at medium for 2 minutes or until melted.
• Add the water, sugar, eggs, flour, salt, baking soda and vanilla to the chocolate mixture.
• Beat with a fork until smooth and creamy, about 2 minutes.
• Spread half the batter into a greased 13" x 9" cake pan.
• Bake at 350 degrees F for 15 minutes or until the center is set.
• Remove from the oven.
• Spoon the caramel mixture evenly over the cake.
• Spread the remaining batter evenly over the caramel layer.
• Sprinkle with nuts.
• Return to the oven and bake 40 minutes or until the cake springs back when lightly touched.
• Cool completely before cutting.

~ CHOCOLATE CARAMEL PECAN CAKE ~

Steps:

• 1. Preheat oven to 350 degree F. Spray a 9x13 baking pan or dish with bakers secret or grease and flour. Set aside. In a medium bowl, whisk together, milk, butter, eggs, vanilla and sugar. Mix together flour, cocoa, soda and mix with wet ingredients. Do not over mix, just until all ingredients are wet, may be some smal lumps. Spread evenly into prepared pan. Bake for 25 minutes or until pick inserted is clean.
• 2. While cake is baking, place butter, milk and sugar into med saucepan over med heat. Stir until butter and sugar is melted. Set aside to cool somewhat.
• 3. Remove cake and place on cooling rack. Pour topping over cake and spread evenly. Sprinkle evenly with pecans. Place cake under broiler, just until topping begins to bubble. Eat warm or once cooled, we prefer it warm with all that ooey gooey goodness!

CHOCOLATE CARAMEL PECAN SOUFFLE CAKE

Steps:

• To make the cake:
• Preheat oven to 350°. Brush a 10-inch springform pan with melted butter and coat the bottom and sides with superfine sugar. Tap out excess.
• Place chocolate and butter in a microwave-safe bowl. Heat in microwave for 90 seconds at half-power. If chocolate does not melt when stirred, heat in 30-second intervals until chocolate melts when stirred. Stir mixture until smooth. Transfer to a large mixing bowl. Set aside.
• Using an electric mixer on medium speed, beat egg yolks and salt until smooth. Gradually add 1/2 cup superfine sugar and beat until thick and pale yellow (4-6 minutes). Whisk in bourbon and vanilla. Gradually whisk egg mixture into melted chocolate and butter.
• Place egg whites and cream of tartar in a stainless steel bowl. Using an electric mixer on low speed, whisk until foamy. Increase mixer speed to high and beat until soft peaks form. Add remaining 1/2 cup superfine sugar, 1 tablespoon at a time, until stiff peaks form.
• Stir about 1/3 of egg whites into chocolate mixture. Carefully fold the remaining egg whites into chocolate mixture. Fold just until blended.
• Transfer batter to prepared pan. Bake 25-30 minutes, or until cake rises and is puffy and firm. The cake should be moist but not liquid in the center. A pick inserted into the center should come out with moist crumbs.
• Allow it to cool on a wire rack for 15 minutes. The top will fall some as it cools. Remove the sides of the pan.
• To make the topping:
• Combine sugar, water, and cream of tartar in a large, heavy saucepan. Cook over medium heat, stirring frequently, until sugar has dissolved and starts to change color. Increase heat to high. Boil mixture 4-5 minutes, or until it turns a deep amber color. Be careful not to burn the mixture.
• Remove pan from heat and stir in pecans, cream, and salt. Place pan over low heat. Cook, stirring constantly, 3-4 minutes, or until caramel thickens. Remove from heat. Stir in bourbon. Set aside and keep warm if not using immediately.
• Spoon warm topping over cake. Allow cake and topping to cool completely before serving. Use a very sharp knife to cut cake.