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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (2343g)|
|Recipe Makes: 1|
|Calories from Fat: 2031 (25%)|
|Amt Per Serving||% DV|
|Total Fat 225.6g||301 %|
|Saturated Fat 77.7g||388 %|
|Monounsaturated Fat 91.6g|
|Polyunsanturated Fat 43.9g|
|Cholesterol 96.3mg||30 %|
|Sodium 7176.4mg||247 %|
|Potassium 2976.2mg||78 %|
|Total Carbohydrate 1598.3g||470 %|
|Dietary Fiber 36.9g||148 %|
|Sugars, other 1561.4g|
|Protein 71.6g||102 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 8281
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