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60 minutes
Prep: 20 minutes
Cook: 40 minutes
1002 calories per serving view nutrition facts
1 cake
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| 3 | tablespoons | water | boiling |
| 2 | ounces | chocolate | sweet, cooking |
| 3/4 | cup | sugar | |
| 1/4 | cup | margarine | plus 2 tbsp, soft |
| 2 | each | egg yolk | |
| 1/2 | teaspoon | vanilla extract | |
| 1 | cup | cake flour | |
| 1/2 | teaspoon | baking soda | |
| 1/8 | teaspoon | salt | |
| 1/4 | cup | buttermilk | plus 2 tbsp |
| 2 | each | egg whites | |
| 1 | x | caramel ice cream topping | |
| 12 | ounces | chocolate chips | semi-sweet |
| 1/2 | cup | pecans |
Heat oven to 350 degrees.
Grease and flour rectangular pan, 13x9x2 inch.
Pour boiling water on chocolate, stirring until melted; cool.
Beat sugar and margarine in large bowl until light and fluffy.
Beat in egg yolks, one at a time. Beat in chocolate mixture and vanilla on low speed.
Mix in flour, baking soda and salt alternately with buttermilk, beating after each addition, until batter is smooth.
Beat egg whites until stiff; fold into batter.
Pour into pan.
Bake about 20 minutes or until toothpick inserted in center comes out clean.
Spread Caramel Topping (see recipe) over hot cake; sprinkle with chocolate chips and pecans.
Bake about 20 minutes longer or until chocolate chips melt.
Cool before serving.
| % Daily Value* | |
| Total Fat 48.0g | 74% |
| Saturated Fat 19.0g | 94% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 352mg | 15% |
| Total Carbohydrate 138.0g | 46% |
| Dietary Fiber 8.0g | 34% |
| Sugars 91.0g | |
| Protein 9.0g | 18% |
| Vitamin A | 12% | Vitamin C | 1% | |
| Calcium | 7% | Iron | 32% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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