CARAMEL-PECAN CHOCOLATE CAKE

Caramel-Pecan Chocolate Cake image

No one will believe that Ruth Lee's ooey-gooey chocolate cake is actually light. The Ontario, Canada reader's decadent treat features two chocolate cake layers with creamy caramel between.

Provided by Taste of Home

Time 1h10m

Yield 24 servings.

Number Of Ingredients 17

Ingredients

1 package (14 ounces) caramels
1 can (14 ounces) fat-free sweetened condensed milk
1/3 cup butter
4 ounces unsweetened chocolate, melted
1/3 cup canola oil
1-1/2 cups water
1/3 cup unsweetened applesauce
2 egg whites
1 egg
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1-1/3 cups sugar
1/3 cup sugar blend
1 teaspoon baking soda
1 teaspoon salt
3/4 cup chopped pecans, toasted
1 teaspoon confectioners' sugar

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.

Nutrition Facts : Calories 318 calories, Fat 13g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 243mg sodium, Carbohydrate 49g carbohydrate (35g sugars, Fiber 2g fiber), Protein 5g protein.