MAKEOVER CHOCOLATE-CARAMEL NUT CAKE

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Taste of Home
By: Lois Johnson from Bayfield, WI

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  • 20

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.

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.

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