Best Chocolate Caramel Pecan Souffle Cake Recipes

Chocolate Caramel Pecan Cake image

Provided by Irmgard

Categories Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 13

1 package caramel (about 75 to a package)
1 can sweetened condensed milk
1/2 cup butter
2/3 cup vegetable oil
4 ounces unsweetened baking chocolate, chopped
1 1/2 cups water
2 cups granulated sugar
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons vanilla
1 1/2 cups coarsely choppped toasted pecans

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.

Nutrition Facts : Calories 698.6, Fat 39.6, SaturatedFat 13.1, Cholesterol 70.7, Sodium 424.9, Carbohydrate 82.4, Fiber 3.6, Sugar 58.4, Protein 9.8

~ Chocolate Caramel Pecan Cake ~ image

Provided by Cassie *

Categories Chocolate

Time 40m

Number Of Ingredients 13

1 stick butter - melted
1 c buttermilk
2 c brown sugar
1 Tbsp vanilla extract
1 tsp baking soda
2 eggs
2 c flour
3 Tbsp cocoa powder
TOPPING
1/4 c plus two tablespoons - evaporated milk
1 c brown sugar, lightly packed
1 stick butter
1 1/2 c chopped pecans

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!