found at www.recipesharing.net

Caramel Pecan Chocolate Cake

Ingredients:

1 pkg (14oz) caramels

1 can (14oz) fat-free sweetened condensed milk

1/3 cup butter (I used smart balance)

4 sq (1oz each) unsweetened chocolate, melted

1/3 canola oil

1 1/2 cups water

1/3 cup unsweetened applesauce

2 egg whites

1 egg

2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

1 1/3 cups sugar

1/3 cup sugar blend for baking

1 teaspoon baking soda

1 teaspoon salt

3/4 cup chopped pecans

1 teaspoon confectioners' sugar

Directions:

In a small heavy saucepan, heat the caramels, milk and butter over low heat until caramels are melted and mixture is smooth, stirring frequently; set aside and keep warm.

In a large mixing bowl, combine chocolate and oil. Beat in the water, applesauce, egg whites, egg and vanilla. Combine the flour, sugar, sugar blend, baking soda and salt; gradually add to chocolate mixture until blended.

Pour half of batter into a 13-in x 9-in x 2-in. baking pan coated with nonstick cooking spray. Bake at 350 for 14-18 minutes or until center is set. Spread caramel mixture evenly over cake; top with remaining batter. Sprinkle with pecans.

Bake 18-23 minutes longer or until a toothpick inserted near the center of the top layer comes out clean. Cool on a wire rack. Sprinkle with confectioners' sugar.

Number Of Servings:24

Preparation Time:35 Min.