Ingredients Jump to Instructions ↓

  1. 1 package (14 ounces) caramels

  2. 1 can (14 ounces) fat-free sweetened condensed milk

  3. 1/3 cup butter

  4. 4 ounces unsweetened chocolate, chopped

  5. 1/3 cup canola oil

  6. 1-1/2 cups water

  7. 1/3 cup unsweetened applesauce

  8. 2 egg whites

  9. 1 egg

  10. 2 teaspoons vanilla extract

  11. 2-1/2 cups all-purpose flour

  12. 1-1/3 cups sugar

  13. 1/3 cup sugar blend

  14. 1 teaspoon baking soda

  15. 1 teaspoon salt

  16. 3/4 cup chopped pecans, toasted

  17. 1 teaspoon confectioners' sugar

Instructions Jump to Ingredients ↑

  1. In a small heavy saucepan, heat the caramels, milk and butter over low heat until caramels are melted and mixture is smooth, stirring frequently; set aside. In a large bowl, combine chocolate and oil. Stir in the water, applesauce, egg whites, egg and vanilla. Combine the flour, sugar, sugar blend, baking soda and salt; gradually add to chocolate mixture until blended. Pour half of the batter into a 13-in. x 9-in. baking pan well coated with cooking spray. Bake at 350° for 14-18 minutes or until center is set. Spread caramel mixture evenly over cake; top with remaining batter. Sprinkle with pecans. Bake 18-23 minutes longer or until a toothpick inserted near the center of the top layer comes out clean. Cool on a wire rack. Sprinkle with confectioners' sugar. Yield: 24 servings.


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