Caramel-Pecan Cake
Yield
1 cakePrep
20 minCook
40 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
water
boiling |
|
| 2 | ounces |
chocolate
sweet, cooking |
|
| ¾ | cup |
sugar
|
|
| ¼ | cup |
margarine
plus 2 tbsp, soft |
|
| 2 | each |
egg yolks
|
*
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | cup |
cake flour
|
|
| ½ | teaspoon |
baking soda
|
|
| ⅛ | teaspoon |
salt
|
|
| ¼ | cup |
buttermilk
plus 2 tbsp |
|
| 2 | each |
egg whites
|
*
|
| 1 | x |
caramel ice cream topping
|
* |
| 12 | ounces |
chocolate chips
semi-sweet |
|
| ½ | cup |
pecans
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
water
boiling |
|
| 57.8 | ml/g |
chocolate
sweet, cooking |
|
| 177 | ml |
sugar
|
|
| 59 | ml |
margarine
plus 2 tbsp, soft |
|
| 2 | each |
egg yolks
|
*
|
| 2.5 | ml |
vanilla extract
|
|
| 237 | ml |
cake flour
|
|
| 2.5 | ml |
baking soda
|
|
| 0.6 | ml |
salt
|
|
| 59 | ml |
buttermilk
plus 2 tbsp |
|
| 2 | each |
egg whites
|
*
|
| 1 | x |
caramel ice cream topping
|
* |
| 346.8 | ml/g |
chocolate chips
semi-sweet |
|
| 118 | ml |
pecans
|
|
Directions
Heat oven to 350℉ (180℃).
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.
