A great combination of chocolate and caramel. Very moist and delicious recipe complimented with chopped roasted pecans.
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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