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Caramel-Pecan Cake

Yields:1 cake
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Recipe Cooking TimePreparation20 minutes
Cooking40 minutes
Ready In60 minutes
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Ingredients

3 tablespoons water boiling
2 ounces chocolate sweet, cooking
3/4 cup sugar
1/4 cup margarine plus 2 tbsp, soft
2 each egg yolk
1/2 teaspoon vanilla extract
1 cup cake flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1/4 cup buttermilk plus 2 tbsp
2 each egg whites
1 x caramel ice cream topping
12 ounces chocolate chips semi-sweet
1/2 cup pecans

Directions

Heat oven to 350 degrees.

Grease and flour rectangular pan, 13x9x2 inch.

Pour boiling water on chocolate, stirring until melted; cool.

Beat sugar and margarine in large bowl until light and fluffy.

Beat in egg yolks, one at a time. Beat in chocolate mixture and vanilla on low speed.

Mix in flour, baking soda and salt alternately with buttermilk, beating after each addition, until batter is smooth.

Beat egg whites until stiff; fold into batter.

Pour into pan.

Bake about 20 minutes or until toothpick inserted in center comes out clean.

Spread Caramel Topping (see recipe) over hot cake; sprinkle with chocolate chips and pecans.

Bake about 20 minutes longer or until chocolate chips melt.

Cool before serving.

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Rating * ** one star rating** **** *****
Review
ADD

Member Review

*****

Thanksgiving Day Fat-Free Pumpkin Pie

I love pie.Thanks.

Reviewed by ADD