Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Chocolate Caramel Pecan Cake
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- #80073
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
75 caramels
1 can sweetened condensed milk
1/2 cup butter
2/3 cup oil
4 ounces unsweetened chocolate, chopped
1 1/2 cup water
2 cups sugar
2 eggs
2 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons vanilla extract
1 1/2 cup toasted pecans, coarsely chopped
directions
Heat oven to 350 degrees F.
In a heavy saucepan, combine caramels, sweetened condensed milk and butter. Over medium heat, cook and stir until melted and smooth. Set aside.
Heat oil and chocolate in large saucepan until melted. Add water, sugar, eggs, flour, salt, baking soda and vanilla to chocolate mixture. Beat with a fork until smooth and creamy, about 2 minutes.
Spread half the batter into a greased 9" x 13" cake pan. Bake for 15 minutes or until center is set. Remove from oven.
Spoon caramel mixture evenly over cake. Spread remaining batter evenly over caramel layer. Sprinkle with nuts.
Return to oven and bake for 40 minutes or until cake springs back when lightly touched. Cool completely before cutting.
Hint: To unwrap easily, put caramels into freezer for 30 minutes.
added by
FoodieG
nutrition data
Nutritional data has not been calculated yet.
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