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Add a photoRaciónes: 12
Ingredientes
- 3 T boiling water
- 2 ounce sweet cooking chocolate
- 3/4 c. sugar
- 1/4 c. + 2 T butter, softened
- 2 egg yolks
- 1/2 teaspoon vanilla
- 1 c. Softasilk cake flour
- 1/2 teaspoon soda
- 1/8 teaspoon salt
- 1/4 c. + 2 T buttermilk
- 2 egg whites
- Caramel topping (below)
- 1 (12 ounce) pkg. semi sweet chocolate chips
- 1/2 c. minced pecans
Direcciones
- Heat oven to 350 degrees. Pour boiling water on chocolate, stirring till melted; cool. Grease and flour 9"x13"x2" pan.Beat sugar and butter till fluffy. Beat in egg yolks, one at a time. Beat in chocolate mix and vanilla on low speed. Fold in flour, baking soda and salt alternately with buttermilk, beating after each addition till batter is smooth. Beat egg whites till stiff, fold into batter. Pour into pan. Bake 20 min or possibly till wooden pick inserted in center comes out clean. Spread caramel topping over hot cake, sprinkle with chocolate chips and pecans. Bake about 20 min longer or possibly till chocolate chips heat. Cool before serving.
- CARAMEL TOPPING: Heat 1/2 cup butter, 1 (14 ounce) package vanilla caramels and 1 (4 ounce) can evaporated lowfat milk over medium heat, stirring constantly till smooth.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 12 servings | |
| Calories 301 | |
| Calories from Fat 217 | 72% |
| Total Fat 25.56g | 32% |
| Saturated Fat 14.98g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 89mg | 4% |
| Potassium 300mg | 9% |
| Total Carbs 25.68g | 7% |
| Dietary Fiber 5.7g | 19% |
| Sugars 14.33g | 10% |
| Protein 4.84g | 8% |
