Ready in 45 minutes
A great combination of chocolate and caramel. Very moist and delicious recipe complimented with chopped roasted pecans.
"Wonderful moist cake. I added chocolate chips since I didn't quite have 5 squares of chocolate. I don't think I needed the chips though, the cake itself was chocolatey enough. "- ShoobyDoo
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In large mixer bowl combine all ingredients (except topping). Beat until
blended. Pour into greased and floured 9-inch springform pan.
Bake at 350 F for 1 hour or until toothpick inserted in center comes out
clean. Cool 10 minutes; remove from pan.
Microwave caramels with milk until melted; stir until smooth. With small
wooden spoon handle, poke holes into cake.
Pour in filling and garnish with chopped roasted pecans.
Yield: 1 cake
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ShoobyDoo 2 months agoWonderful moist cake. I added chocolate chips since I didn't quite have 5 squares of chocolate. I don't think I needed the chips though, the cake itself was chocolatey enough.
crittermom17 7 years ago[I posted this recipe.]