Chocolate Chip Caramel Cake
1 package (18-1/4 ounces) white cake mix
1-1/2 cups vanilla yogurt
4 egg whites
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup miniature semisweet chocolate chips
CARAMEL TOPPING:
1/4 cup butter or margarine
1/3 cup packed brown sugar
2 to 3 tablespoons evaporated milk
1/2 teaspoon vanilla extract
1 cup confectioners’ sugar
1/4 cup chopped pecans
CHOCOLATE DRIZZLE:
1/4 cup semisweet chocolate chips
1/2 teaspoon shortening
In a large mixing bowl, combine the first five ingredients. Beat on medium speed for 2 minutes. Stir in chocolate chips. Spread 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; invert onto 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 chocolate and shortening; stir until smooth. Drizzle over top.
Yield: 12-16 servings.