Shelly's Recipe

CHOCOLATE CHIP CARAMEL CAKE

Category: Cakes from Cake Mixes

1 box white cake mix
1 1/2 cups vanilla yogurt
4 egg whites
1 tsp baking soda
1/2 tsp baking powder
1 cup miniature semisweet chocolate chips

Caramel Topping
1/4 cup butter, cubed
1/3 cup dark brown sugar
1 cup confectioners sugar
2 to 3 tbsp evaporated milk
1/2 tsp vanilla extract
1/4 cup chopped pecans

Chocolate Glaze
1/4 cup semisweet chocolate chips
1/2 tsp shortening

In a large bowl, beat the first five ingredients on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips. Pour into a well-greased and floured 10-in. fluted tube pan. Bake at 350 for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

For topping, combine the butter and brown sugar in a saucepan; bring to a boil, stirring constantly. Boil for 2 minutes. Stir in milk and vanilla. Return to a boil; remove from the heat and cool slightly. Add sugar; beat on high with a portable mixer for 30 seconds or until thickened. Drizzle over cake. Sprinkle with nuts. In a microwave, melt chips and shortening; stir until smooth. Drizzle over top.