BAKER'S Chocolate Caramel Explosion Cake

• 2 cups all purpose flour
• 1 3/4 cups granulated sugar
• 2 tsp. baking soda
• 1 tsp. baking powder
• 5 oz. Baker's Unsweetened Chocolate, melted
• 1 cup lukewarm strong black coffee Walgreens $6.99 thru 02/06
• 3/4 cup sour cream
• 1/4 cup oil
• 1 pkg. (397 g) Kraft Caramels
• 4 Tbsp. milk
• 1/3 cup chopped, toasted pecans

1. IN large mixer bowl combine first 8 ingredients; beat on HIGH 3 minutes or until blended.
2. POUR into a greased and floured 9 inch springform pan.
3. BAKE at 350F for 1 hour or until toothpick inserted in centre comes out clean.
4. COOL 10 minutes; remove from pan.
5. FILLING: MICROWAVE caramels with milk on HIGH for 3 minutes or until melted; stir until smooth.
6. WITH small wooden spoon handle, poke holes into cake, spacing the holes evenly apart.
7. POUR caramel filling into holes and over top of cake.
8. GARNISH: SPRINKLE with pecans.

flour, sugar, baking soda, baking powder, chocolate, black coffee, sour cream, oil, caramels, milk, pecans

Taken from www.kraftrecipes.com/recipes/bakers-chocolate-caramel-explosion-cake-85843.aspx (may not work)