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.