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Warm Chocolate Caramel Pecan Cake

photo by:kraft
As if a rich, moist chocolate cake weren't alluring enough on its own, this showstopper is served warm with a sweet and sticky caramel-pecan topping.
20 min
1 hr
10 servings

What You Need

 KRAFT Caramels
cup  butter or margarine, divided
cup  milk
cup  chopped PLANTERS Pecans
oz.  BAKER'S Unsweetened Chocolate
cup  sugar
tsp.  vanilla
cups  flour, divided
tsp.  baking soda
cup  water

Make It

HEAT oven to 350ºF.

LINE 9-inch round cake pan with waxed paper; spray with cooking spray. Microwave caramels, 2 Tbsp. butter and milk in microwaveable bowl on HIGH 2 to 2-1/2 min. or until caramels are completely melted, stirring after each minute. Stir in nuts. Pour into prepared pan.

MICROWAVE chocolate and remaining butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir with whisk until chocolate is completely melted. Stir in sugar and vanilla. Add eggs, 1 at a time, beating well after each addition. Add 1/4 cup flour and baking soda; mix well. Add remaining flour alternately with water, beating until blended after each addition. Pour evenly over caramel mixture in pan.

BAKE 35 to 40 min. or until toothpick inserted in center comes out clean. Cool in pan 5 min.; invert onto serving plate. Let stand 1 min.; remove pan. Spoon any remaining caramel mixture over top of cake. Serve warm.

Kraft Kitchens Tips

How to Line Pan with Waxed Paper
Lining a cake pan with waxed paper is easy! Just tear off a large sheet of waxed, or parchment, paper. Place cake pan on top of paper; trace around edge of pan with pencil. Cut out circle, then place inside cake pan before greasing. A perfect fit!
Sweets can add enjoyment to a balanced diet but remember to keep tabs on portions.
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