Chocolate Chip Caramel Cake

• 1 package white cake mix (regular size)
• 1-1/2 cups vanilla yogurt
• 4 egg whites
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup (6 ounces) miniature semisweet chocolate chips
• 1/4 cup butter, cubed
• 1/3 cup packed brown sugar
• 2 to 3 tablespoons evaporated milk
• 1/2 teaspoon vanilla extract
• 1 cup confectioners' sugar
• 1/4 cup chopped pecans
• 1/4 cup semisweet chocolate chips
• 1/2 teaspoon shortening

1. In a large bowl, beat the first five ingredients on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips. Pour into a well-greased and floured 10-in. fluted tube pan.
2. Bake at 350u0b0 for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. For topping, combine the butter and brown sugar in a saucepan; bring to a boil, stirring constantly. Boil for 2 minutes. Stir in milk and vanilla. Return to a boil; remove from the heat and cool slightly. Add confectioners' sugar; beat on high with a portable mixer for 30 seconds or until thickened. Drizzle over cake. Sprinkle with nuts.
4. In a microwave, melt chips and shortening; stir until smooth. Drizzle over top.

white cake, vanilla yogurt, egg whites, baking soda, baking powder, chocolate chips, butter, brown sugar, milk, vanilla, sugar, pecans, semisweet chocolate chips, shortening

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