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Chocolate Chip Caramel Cake Recipe

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This recipe for Chocolate Chip Caramel Cake, by , is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shanna Lasley
Added: Wednesday, August 20, 2008


1 pkg. white cake mix
1 1/2 cups vanilla yogurt
4 egg whites
1 tsp. baking soda
1/2 tsp. baking powder
1 cup miniature semisweet chocolate chips
1/4 cup butter, cubed
1/3 cup packed brown sugar
2-3 tbsp. evaporated milk
1/2 tsp. vanilla extract
1 cup confectioners sugar
1/4 cup chopped pecans
1/4 cup semisweet chocolate chips
1/2 tsp. shortening

In a large bowl, beat the first five ingredients on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips. Pour into a well greased and floured 10-in. fluted tube pan. Bake at 350 for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing form pan to a wire rack to cool completely. For topping, combine the butter and brown sugar in a saucepan; bring to a boil stirring constantly. Boil for 2 minutes. Stir in milk and vanilla. Return to a boil; remove from heat and cool slightly. Add sugar; beat on high for 30 seconds or until thickened. Drizzle over cake sprinkle with nuts. In a microwave melt chips and shortening; stir until smooth. Drizzle over top.




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