Chocolate Chip Caramel Cake Recipe

By Bean4bella

Ingredients

• CARAMEL TOPPING:
• 1 package (18-1/4 ounces) white cake mix
• 1-1/2 cups vanilla yogurt
• 4 egg whites
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup (6 ounces) miniature semisweet chocolate chips
• 1/4 cup butter, cubed
• 1/3 cup packed brown sugar
• 1 cup confectioners' sugar
• 2 to 3 tablespoons evaporated milk
• 1/2 teaspoon vanilla extract
• 1/4 cup chopped pecans
• CHOCOLATE GLAZE:
• 1/4 cup semisweet chocolate chips
• 1/2 teaspoon shortening

Details

Servings 12

Preparation

Step 1

In a large bowl, beat the first five ingredients on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips. Pour into a well-greased and floured 10-in. fluted tube pan.
Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For topping, combine the butter and brown sugar in a saucepan; bring to a boil, stirring constantly. Boil for 2 minutes. Stir in milk and vanilla. Return to a boil; remove from the heat and cool slightly. Add sugar; beat on high with a portable mixer for 30 seconds or until thickened. Drizzle over cake. Sprinkle with nuts.
In a microwave, melt chips and shortening; stir until smooth. Drizzle over top.