Ingredients Jump to Instructions ↓

  1. Cooking spray

  2. 1 tablespoon all-purpose flour

  3. 1 1/2 cups boiling water

  4. 3/4 cup unsweetened cocoa

  5. 1 1/2 cups granulated sugar

  6. 6 tablespoons butter, softened

  7. 1 teaspoon vanilla extract

  8. 2 large eggs

  9. 1 2/3 cups all-purpose flour (7 1/2 ounces)

  10. 1 teaspoon baking soda

  11. 3/4 teaspoon baking powder

  12. 1/4 teaspoon salt

  13. 2 tablespoons butter

  14. 1/4 cup packed dark brown sugar

  15. 2 to 3 tablespoons fat-free milk

  16. 2 teaspoons vanilla extract

  17. 2 cups sifted powdered sugar

  18. 2/3 cup fat-free caramel apple dip (such as T. Marzetti's)

  19. 1/4 cup finely chopped pecans, toasted

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°.

  2. To prepare cake, coat bottoms of 2 (8-inch) round cake pans with cooking spray (do not coat sides of pans); line bottoms with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour.

  3. Combine boiling water and cocoa, stirring well with a whisk. Cool completely.

  4. Place granulated sugar, 6 tablespoons butter, and vanilla in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Lightly spoon 1 2/3 cups flour into dry measuring cups; level with a knife. Combine 1 2/3 cups flour, baking soda, baking powder, and salt, stirring well with a whisk. Add flour mixture and cocoa mixture alternately to sugar mixture, beginning and ending with flour mixture.

  5. Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

  6. To prepare frosting, melt 2 tablespoons butter in a small saucepan over medium heat. Add brown sugar and 2 tablespoons milk; cook 1 minute or until sugar melts. Remove from heat; cool slightly. Combine butter mixture and 2 teaspoons vanilla in a large bowl. Gradually add powdered sugar; beat with a mixer at medium speed until smooth. Add additional milk, 1 teaspoon at a time, beating until spreading consistency.

  7. Place 1 cake layer on a plate; spread top with half of frosting. Place caramel dip in a small zip-top plastic bag. Snip a small hole in 1 corner of bag; drizzle half of caramel dip over frosting. Top with other cake layer. Spread remaining frosting over top of cake; drizzle with remaining caramel dip. Sprinkle with pecans.


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