Description
A delicious and indulgent cake featuring layers of chocolate, caramel, and pecans, perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup caramel sauce (plus extra for drizzling)
- 1 cup chopped pecans
- 1 cup whipped topping
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, and salt. Whisk until well blended.
- Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until smooth.
- Carefully stir in the boiling water until fully combined. The batter will be thin.
- Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Once the cake is baked, remove it from the oven and let it cool for about 10 minutes.
- Using the handle of a wooden spoon, poke holes all over the top of the cake.
- Pour 1 cup of caramel sauce evenly over the cake, allowing it to seep into the holes.
- Let the cake cool completely, then spread the whipped topping over the top.
- Sprinkle chopped pecans over the whipped topping and drizzle with additional caramel sauce.
- Chill in the refrigerator for at least 1 hour before serving for the best flavor and texture.
Notes
- For a chocolate lover’s twist, add chocolate chips to the batter before baking.
- Substitute the pecans with walnuts or almonds for a different nutty flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg