CARAMEL-PECAN CHOCOLATE CAKE
This tastes like a gooey pecan bun, but instead it's a gooey chocolate cake smothered in caramel pecan topping, this cake is SOOOO good!
Provided by Kittencalrecipezazz
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 15
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
This dessert is absolutely decadent! Because it is so sweet, I only make it for occasions such as Valentine's Day when you want to spoil your loved one. This recipe came from the test kitchens of Robin Hood Multifoods.
Provided by Irmgard
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 13
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
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