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Chocolate chip caramel cake

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Ingredients/Components

vanilla - 1/2 tsp
chopped pecans - 1/4 c
butter or margarine
brown sugar - 1/3 c
semi-sweet chocolate chips
confectioners sugar - 1 c
baking powder - 1/2 tsp
baking soda - 1 tsp
shortening - 1/2 tsp
egg whites - 4 item
white cake mix - 1 pkg
canned milk - 2 3
vanilla yogurt
miniature semi-sweet chocolate chips - 1 c

How to make chocolate chip caramel cake:

Caramel Topping:1/4 c. butter or margarine1/3 c. brown sugar2 to 3 Tbsp. canned milk1/2 tsp. vanilla1 c. confectioners sugar1/4 c. chopped pecans Chocolate Drizzle:1/4 c. semi-sweet chocolate chips1/2 tsp. shortening In a large bowl, combine the first 5 ingredients. Beat on medium speed 2 minutes. Stir in chocolate chips. Spread into a greased and floured 10-inch tube pan. Bake at 350° for 50 to 55 minutes. Cool for 10 minutes. Invert on a rack to cool completely.

Topping: Combine the butter and brown sugar in a saucepan; bring to a boil, stirring constantly. Boil 2 minutes. Stir in milk and vanilla. Return to boil; remove from heat and cool slightly. Add sugar; heat on high for 30 seconds or until thickened. Pour over cake; sprinkle with nuts.

Drizzle: Melt chocolate and shortening until smooth. Drizzle over top.

Recipe categories: Desserts, Cakes, For large groups.

Rating:

3.5

Average rating: 3.5, total votes: 6

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