1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup oil
1/2 cup water
1-1/4 cups chopped PLANTERS Pecans
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped
1 pkg. (11 oz.) KRAFT Caramels, divided
1 Tbsp. water
24 PLANTERS Pecan Halves
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Let's Make It
Heat oven to 350°F.
Beat first 6 ingredients in large bowl with mixer until blended. Stir in chopped nuts and chocolate. Pour into greased and floured 13x9-inch pan. Top with 24 caramels, spacing evenly in batter.
Bake 45 to 50 min. or until toothpick inserted in center comes out clean. Cool 10 min. Remove cake to wire rack; cool completely.
Microwave remaining caramels and 1 Tbsp. water in microwaveable bowl on HIGH 1 to 1-1/2 min. or until caramels begin to melt. Stir until caramels are completely melted and mixture is well blended. Carefully spread onto cake. Top with pecan halves.
Use 1 pkg. (3.9 oz.) JELL-O SIMPLY GOOD Chocolate Flavor Pudding
A serving of this sweet treat goes a long way on chocolate flavor.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.