Description
A rich, moist chocolate cake infused with sweet caramel and topped with whipped cream, chocolate drizzle, and crunchy pecans.
Ingredients
2 cups all-purpose flour
2 cups granulated sugar
1/2 cup unsweetened cocoa powder
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup boiling water
14 ounces sweetened condensed milk
1 cup caramel sauce
8 ounces whipped topping
1 cup chopped pecans
1/4 cup chocolate syrup
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
Step 3: Add the eggs, milk, oil, and vanilla; mix well. Stir in the boiling water by hand until the batter is smooth.
Step 4: Pour the batter into the prepared pan and bake for 30 minutes, or until a tester comes out clean.
Step 5: Let the cake cool for 10 minutes, then poke holes all over the surface using a wooden spoon handle.
Step 6: Mix the sweetened condensed milk and caramel sauce together, then pour slowly over the cake so it fills the holes.
Step 7: Chill the cake in the refrigerator for at least 2 hours. Top with whipped topping, pecans, and chocolate syrup before serving.
Notes
For best results, toast the pecans in a dry skillet for 3-5 minutes before topping the cake.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 465 kcal
- Sugar: 45g
- Sodium: 310mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg
