3 eggs
1 cup sugar
3/4 cup vegetable oil
1/4 cup milk
3/4 cup all purpose flour
1/2 cup cocoa
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
14 oz caramels
1/4 cup water
1 cup pecans, chopped, plus more as optional topping
Whipped cream, optional
In a mixing bowl, beat eggs, sugar, oil and milk. In another bowl, combine the flour, cocoa, baking powder and salt.
Gradually add dry ingredients to the wet ingredients and mix well. Stir in vanilla.
Transfer to a greased 8-inch square baking pan. Bake at 350 degrees for 30-35 minutes or until a toothpick comes out clean. Cool on a wire rack.
In a heavy saucepan, combine caramels and water. Cook and stir over low heat until smooth.
Add pecans and let cool slightly.
Cut the cake into squares or slices and drizzle with warm caramel sauce. Serve topped with whipped cream and pecans if desired.
Sugar: 59g
:
Calcium: 121mg
Calories: 641kcal
Carbohydrates: 78g
Cholesterol: 66mg
Fat: 37g
Fiber: 3g
Iron: 2mg
Potassium: 289mg
Protein: 8g
Saturated Fat: 20g
Sodium: 326mg
Vitamin A: 130IU
Vitamin C: 1mg
