Caramel-Pecan Chocolate Cake

• 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

1. 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.
2. 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.
3. Pour half of the batter into a
4. well coated with cooking spray. Bake at 350u0b0 for 14-18 minutes or until center is set. Spread caramel mixture evenly over cake; top with remaining batter. Sprinkle with pecans.
5. 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.

caramels, condensed milk, butter, chocolate, canola oil, water, unsweetened applesauce, egg whites, egg, vanilla, flour, sugar, sugar blend, baking soda, salt, pecans, sugar

Taken from www.tasteofhome.com/recipes/caramel-pecan-chocolate-cake/ (may not work)