Makeover Chocolate-Caramel Nut Cake

• 1/4 cup butter, softened
• 1-1/2 cups sugar
• 2 eggs
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 3 cups cake flour
• 1/3 cup baking cocoa
• 1-1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 cups buttermilk
• 1/2 cup packed brown sugar
• 4-1/2 teaspoons all-purpose flour
• 1/2 cup fat-free milk
• 1 egg yolk, lightly beaten
• 1 tablespoon butter
• 1/2 cup chopped walnuts, toasted
• 2/3 cup sugar
• 1/3 cup light corn syrup
• 3 tablespoons water
• 2 egg whites
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 1 ounce semisweet chocolate

1. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla. Combine the flour, cocoa, baking soda and salt; add to butter mixture alternately with buttermilk, beating well after each addition.
2. Pour into a
3. coated with cooking spray. Bake at 350u0b0 for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
4. For caramel topping, in a small saucepan, combine brown sugar and flour. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes. Remove from the heat. Stir a small amount of hot topping into egg yolk; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes.
5. Remove from the heat. Gently stir in butter. Cool to room temperature without stirring. Spread over cake to within 1/2 in. of edges; sprinkle with walnuts. Refrigerate for 30 minutes or until set.
6. For frosting, in a small heavy saucepan, combine the sugar, corn syrup, water, egg whites and cream of tartar over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160u0b0, about 8-10 minutes. Pour into a large bowl; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes. Spread over cake.
7. In a microwave, melt chocolate; stir until smooth. Drizzle over frosting. Chill until serving.

butter, sugar, eggs, unsweetened applesauce, vanilla, cake flour, baking cocoa, baking soda, salt, buttermilk, brown sugar, flour, milk, egg yolk, butter, walnuts, sugar, light corn syrup, water, egg whites, cream of tartar, vanilla, chocolate

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