Gooey Caramel-Pecan Cake. A rich, caramel-pecan filling peeks out from tender layers of chocolate cake.
Prep: 30 min | Servings 12
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
** To toast nuts, bake them uncovered in an ungreased shallow pan in a 350 degrees F oven 6 to 10 minutes, stirring occasionally, until light brown. Or cook them in an ungreased heavy skillet over medium heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until they’re light brown.
*** For best results, use our Pan Release!
Toasted slivered almonds, macadamia nuts or walnuts are all great substitutes for the pecans.
For a bakery special touch, gently press pecan halves around the frosted edge on top of the cake.
Per serving: Calories 550 Calories from Fat 290 Total Fat 32g Saturated Fat 10g Trans Fat 1 1/2g Cholesterol 75mg Sodium 470mg Total Carbohydrate 60g Dietary Fiber 1g Sugars 38g Protein 5g
% Daily Value*: Vitamin A 6% Vitamin C 0% Calcium 10% Iron 15%
Exchanges:2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat
Carbohydrate Choice 4
* Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photo used with permission from: Betty Crocker Kitchens