Start with an angel food cake mix and dress up the cake with double drizzles of chocolate and caramel sauce.

Recipe by Cooking Light December 2009

Gallery

Randy Mayor; Styling: Jan Gautro

Recipe Summary

Yield:
12 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bake cake according to package instructions. Cool completely.

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  • Place chocolate in a microwave-safe bowl. Microwave at HIGH for 30 seconds or until melted, stirring every 10 seconds. Drizzle chocolate over cake. Combine brown sugar and next 3 ingredients (through salt) in a small, heavy saucepan over medium-high heat; bring to a boil, stirring just until sugar dissolves. Reduce heat, and cook 4 minutes (do not stir). Remove from heat; quickly drizzle caramel over cake. Top with pecans.

Chef's Notes

Drizzle the caramel quickly before it cools.

Nutrition Facts

241 calories; fat 8.7g; saturated fat 4.4g; mono fat 2.2g; poly fat 0.7g; protein 4g; carbohydrates 39.4g; fiber 0.6g; cholesterol 15mg; iron 0.4mg; sodium 321mg; calcium 54mg.