MAKEOVER CHOCOLATE-CARAMEL NUT CAKE

By stepjo7269

Taste of Home
By: Lois Johnson from Bayfield, WI

Ingredients

• CARAMEL TOPPING:
• 1/4 1/4 1/4 cup butter, softened
• 1-1/2 1-1/2 1-1/2 cups sugar
• 2 2 2 eggs
• 1/4 1/4 1/4 cup unsweetened applesauce
• 1 1 1 teaspoon vanilla extract
• 3 3 3 cups cake flour
• 1/3 1/3 1/3 cup baking cocoa
• 1-1/2 1-1/2 1-1/2 teaspoons baking soda
• 1/2 1/2 1/2 teaspoon salt
• 2 2 2 cups buttermilk
• 1/2 1/2 1/2 cup packed brown sugar
• 4-1/2 4-1/2 4-1/2 teaspoons all-purpose flour
• 1/2 1/2 1/2 cup fat-free milk
• 1 1 1 egg yolk, lightly beaten
• 1 1 1 tablespoon butter
• 1/2 1/2 1/2 cup chopped walnuts, toasted
• MARSHMALLOW FROSTING:
• 2/3 2/3 2/3 cup sugar
• 1/3 1/3 1/3 cup light corn syrup
• 3 3 3 tablespoons water
• 2 2 2 egg whites
• 1/4 1/4 1/4 teaspoon cream of tartar
• 1 1 1 teaspoon vanilla extract
• 1 1 1 ounce semisweet chocolate
• Directions:
• 2 a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla.
• to the flour, cocoa, baking soda and salt; add to butter mixture alternately with buttermilk, beating well after each addition.
• 13-in. 9-in. 350° 30-35 x 9-in. baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
• to to 1/2 30 Gently stir in butter. Cool to room temperature without stirring. Spread over cake to within 1/2 in. of edges; sprinkle with walnuts. Refrigerate for 30 minutes or until set.
• ●In a microwave, melt chocolate; stir until smooth. Drizzle over frosting. Chill until serving.

Details

Servings 20

Preparation

Step 1

Nutrition Facts: 1 piece equals 278 calories, 6 g fat (3 g saturated fat), 40 mg cholesterol, 221 mg sodium, 52 g carbohydrate, 1 g fiber, 5 g protein.