Chocolate Caramel Pecan Cake

Total Time: 1 hr 20 mins Preparation Time: 25 mins Cook Time: 55 mins

Ingredients

• Servings: 12
• 1 package caramel (about 75 to a package)
• 1 can sweetened condensed milk
• 1/2 cup butter
• 2/3 cup vegetable oil
• 4 ounces unsweetened baking chocolate, chopped
• 1 1/2 cups water
• 2 cups granulated sugar
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons vanilla
• 1 1/2 cups coarsely choppped toasted pecans

Recipe

• 1 heat oven to 350 degrees f.
• 2 in a heavy saucepan, combine the caramels, sweetened condensed milk and butter.
• 3 over medium heat, cook and stir until melted and smooth.
• 4 set aside.
• 5 heat the oil and chocolate in a large saucepan or microwave in a large microwavable bowl at medium for 2 minutes or until melted.
• 6 add the water, sugar, eggs, flour, salt, baking soda and vanilla to the chocolate mixture.
• 7 beat with a fork until smooth and creamy, about 2 minutes.
• 8 spread half the batter into a greased 13" x 9" cake pan.
• 9 bake at 350 degrees f for 15 minutes or until the center is set.
• 10 remove from the oven.
• 11 spoon the caramel mixture evenly over the cake.
• 12 spread the remaining batter evenly over the caramel layer.
• 13 sprinkle with nuts.
• 14 return to the oven and bake 40 minutes or until the cake springs back when lightly touched.
• 15 cool completely before cutting.