Makeover Chocolate-Caramel Nut Cake

By aerin8

Ingredients

• CARAMEL TOPPING:
• Ingredients
• 1/4 cup butter, softened
• 1-1/2 cups sugar
• 2 eggs
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 3 cups cake flour
• 1/3 cup HERSHEY®’S Cocoa
• 1-1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 cups buttermilk
• 1/2 cup packed brown sugar
• 4-1/2 teaspoons all-purpose flour
• 1/2 cup fat-free milk
• 1 egg yolk, lightly beaten
• 1 tablespoon butter
• 1/2 cup chopped walnuts, toasted
• MARSHMALLOW FROSTING:
• 2/3 cup sugar
• 1/3 cup light corn syrup
• 3 tablespoons water
• 2 egg whites
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 1 ounce semisweet chocolate

Details

Servings 20
Preparation time 60mins
Cooking time 90mins

Preparation

Step 1

Directions
In 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. Combine the flour, cocoa, baking soda and salt; add to butter mixture alternately with buttermilk, beating well after each addition.

Pour into a 13-in. 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.

For caramel topping, in a small saucepan, combine brown sugar and flour. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes. Remove from the heat. Stir a small amount of hot topping into egg yolk; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes.

Remove from the heat. 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.

For frosting, in a small heavy saucepan, combine the sugar, corn syrup, water, egg whites and cream of tartar over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. Pour into a large bowl; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes. Spread over cake.

In a microwave, melt chocolate; stir until smooth. Drizzle over frosting. Chill until serving.