Chewy Caramel Chocolate Cake
- 3 Tbsp. boiling water
- 2 oz. sweet cooking chocolate
- 3/4 c. sugar
- 1/4 c. plus 2 Tbsp. margarine
- 2 eggs, separated
- 1/2 tsp. vanilla
- 1 c. all-purpose flour
- 1/2 tsp. baking soda
- 1/8 tsp. salt
- 1/4 c. plus 2 Tbsp. buttermilk
- 1/2 c. margarine
- 1 (14 oz.) pkg. vanilla caramels
- 1 (5 oz.) can evaporated milk
- 1 (12 oz.) pkg. semi-sweet chocolate chips
- 1/2 c. chopped pecans
- Pour boiling water over chocolate.
- Stir until melted and cool.
- Heat oven to 350u0b0.
- Grease and flour 13 x 9 x 2-inch pan. Beat sugar and 1/4 plus 2 tablespoons margarine in medium bowl on medium speed until fluffy.
- Beat in egg yolks.
- Beat in chocolate mixture and vanilla on low speed.
- Beat in flour, baking soda and salt alternately with buttermilk; beat after each addition until smooth.
- Beat egg whites until stiff.
- Fold into batter and pour into pan.
- Bake 20 minutes or until toothpick inserted in center comes out clean.
- Heat margarine, caramels and evaporated milk over medium heat, stirring constantly, until smooth.
- Pour over hot cake.
- Sprinkle with chocolate chips and pecans. Bake 15 minutes.
- Cool before serving.
boiling water, sweet cooking chocolate, sugar, margarine, eggs, vanilla, flour, baking soda, salt, buttermilk, margarine, vanilla caramels, milk, semisweet chocolate chips, pecans
Taken from www.cookbooks.com/Recipe-Details.aspx?id=942234 (may not work)