Warm Chocolate Caramel Pecan Cake

• 35 KRAFT Caramels
• 1/2 cup butter or margarine, divided
• 1/4 cup milk
• 1 cup chopped PLANTERS Pecans
• 4 oz. BAKER'S Unsweetened Chocolate
• 1 cup sugar
• 1 tsp. vanilla
• 2 eggs
• 1-1/4 cups flour, divided
• 1/2 tsp. baking soda
• 3/4 cup water

1. Heat oven to 350 degrees F.
2. Line 9-inch round cake pan with waxed paper; spray with cooking spray.
3. Microwave caramels, 2 Tbsp.
4. butter and milk in microwaveable bowl on HIGH 2 to 2-1/2 min.
5. or until caramels are completely melted, stirring after each minute.
6. Stir in nuts.
7. Pour into prepared pan.
8. Microwave chocolate and remaining butter in large microwaveable bowl on HIGH 2 min.
9. or until butter is melted.
10. Stir with whisk until chocolate is completely melted.
11. Stir in sugar and vanilla.
12. Add eggs, 1 at a time, beating well after each addition.
13. Add 1/4 cup flour and baking soda; mix well.
14. Add remaining flour alternately with water, beating until blended after each addition.
15. Pour evenly over caramel mixture in pan.
16. Bake 35 to 40 min.
17. or until toothpick inserted in center comes out clean.
18. Cool in pan 5 min.
19. ; invert onto serving plate.
20. Let stand 1 min.
21. ; remove pan.
22. Spoon any remaining caramel mixture over top of cake.
23. Serve warm.

caramels, butter, milk, pecans, s, sugar, vanilla, eggs, flour, baking soda, water

Taken from www.kraftrecipes.com/recipes/warm-chocolate-caramel-pecan-cake-155657.aspx (may not work)