Caramelpecanchocolatecake Recipes

CHOCOLATE CARAMEL PECAN CAKE

Steps:

• Heat oven to 350 degrees F.
• In a heavy saucepan, combine the caramels, sweetened condensed milk and butter.
• Over medium heat, cook and stir until melted and smooth.
• Set aside.
• Heat the oil and chocolate in a large saucepan or microwave in a large microwavable bowl at medium for 2 minutes or until melted.
• Add the water, sugar, eggs, flour, salt, baking soda and vanilla to the chocolate mixture.
• Beat with a fork until smooth and creamy, about 2 minutes.
• Spread half the batter into a greased 13" x 9" cake pan.
• Bake at 350 degrees F for 15 minutes or until the center is set.
• Remove from the oven.
• Spoon the caramel mixture evenly over the cake.
• Spread the remaining batter evenly over the caramel layer.
• Sprinkle with nuts.
• Return to the oven and bake 40 minutes or until the cake springs back when lightly touched.
• Cool completely before cutting.

CARAMEL-PECAN CHOCOLATE DESSERT

Steps:

• Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°). Grease bottom and side of 10-inch springform pan with shortening. In medium bowl, stir brownie mix, water, oil and 2 eggs until well blended. Stir in chocolate chips. Spread in pan.
• Bake 50 to 60 minutes or until puffed in center and toothpick inserted near center comes out clean. Cool completely, about 1 hour.
• Meanwhile, in 1-quart saucepan, heat 1/2 cup whipping cream and the caramels over medium heat, stirring frequently, until caramels are melted. Stir small amount of the hot mixture into beaten egg, then stir egg back into mixture in saucepan. Cook over medium heat 2 to 3 minutes, stirring constantly, until thickened. Stir in pecans. Spread over brownie. Refrigerate uncovered at least 3 hours until chilled.
• Run metal spatula around side of pan to loosen dessert; remove side of pan. Transfer dessert on pan base to serving plate. In chilled small bowl, beat 3/4 cup whipping cream and the powdered sugar with electric mixer on high speed until stiff peaks form. Spoon whipped cream in 12 dollops around edge of dessert. Cut into wedges to serve. Store covered in refrigerator.

GOOEY CARAMEL-PECAN CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour.
• Make and bake cake mix as directed on box for two 8-inch or 9-inch rounds. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
• In 1-quart saucepan, heat caramels, butter and whipping cream over medium heat 6 to 8 minutes, stirring frequently, until caramels are melted and mixture is smooth. (Or place caramels, butter and whipping cream in 4-cup glass measuring cup; microwave uncovered on High 1 to 3 minutes, stirring once or twice.) Stir pecans into melted caramel. Cool 30 to 45 minutes or until firm enough to spread without running over edge of cake.
• Place 1 cake layer on plate, round side down. Spread with 1 cup of the pecan filling. Top with second layer, round side up. Spread remaining pecan filling into 4- to 5-inch circle on top of cake. Spread chocolate frosting on rest of top and side of cake. Store loosely covered.

CARAMEL-PECAN CHOCOLATE CAKE

Steps:

• Set oven to 350 degrees.
• Prepare a buttered non-stick 10-inch tube pan.
• To make the topping; combine brown sugar, butter and water in a saucepan; boil over medium heat, stirring often, until butter is melted, and mixture is glossy, 3-5 minutes.
• Chop 1/2 cup of the pecans into the caramel mixture.
• Spread evenly into the bottom of a buttered tube pan.
• For the cake; sift together the flour, cocoa, baking powder, coffee granules, salt and baking soda.
• Cream butter until fluffy.
• Beat in sugar, vanilla and the Break-Free eggs.
• Alternating, mix in the flour mixture and buttermilk into the butter/egg mixture.
• Drop by spoonfuls of batter over the caramel mixture; spread evenly.
• Bake for 40-45 minutes, or until the cake test done.
• Turn cake pan over onto a platter, and let stand for 2 minutes.
• Remove pan and quickly replace any pecans that might have stuck to the pan.
• Cool completely before slicing.