{"id":342,"date":"2014-02-08T16:18:54","date_gmt":"2014-02-09T00:18:54","guid":{"rendered":"https:\/\/www.auntiepasto.com\/?p=342"},"modified":"2014-02-10T19:17:58","modified_gmt":"2014-02-11T03:17:58","slug":"chocolate-cake-with-caramel-chocolate-pecan-filling","status":"publish","type":"post","link":"https:\/\/www.auntiepasto.com\/?p=342","title":{"rendered":"Chocolate Cake with Caramel-Chocolate-Pecan Filling"},"content":{"rendered":"<p>I would love to be able to credit this recipe, but it&#8217;s something my mom&#8217;s been making since I was a kid. I suspect it was originally an Eagle-branded recipe, given the sweetened condensed milk and caramels. I haven&#8217;t seen Eagle caramels in years. But no worries &#8212; you can make it with any kind of chewy caramel. I made it with Werthers&#8217;, most recently.<\/p>\n<h2>Chocolate Cake with Caramel-Chocolate-Pecan Filling<\/h2>\n<ul>\n<li>1 package chocolate cake mix, plus the ingredients to prepare it as listed on the package<\/li>\n<li>14 oz. chewy caramels (Kraft, Werthers&#8217;, Eagle, whatever), unwrapped<\/li>\n<li>1 stick butter or margarine<\/li>\n<li>1 14 oz. can sweetened condensed milk (<em>not<\/em> evaporated milk)<\/li>\n<li>1 c. coarsely chopped pecans<\/li>\n<li>1 12 oz. bag semi-sweet chocolate chips<\/li>\n<li>Powdered sugar for dusting<\/li>\n<\/ul>\n<p>Preheat the oven to 350\u00c2\u00b0F. Prepare the cake mix as the package directs. Pour 2 c. of the prepared cake mix into a greased 13&#8243;x9&#8243; baking pan, and bake for 15 minutes.<\/p>\n<p>While that layer is baking, melt the caramels with the butter and sweetened condensed milk over low heat, stirring until smooth. Toast the pecans lightly. I use a toaster oven.<\/p>\n<p>Pour the caramel over the partially-baked cake layer, smoothing it out, and sprinkle with the chocolate chips and pecans. Spread the remainder of the cake mix over the top, evenly, and bake again for 30-35 minutes, until the top springs back lightly when touched.<\/p>\n<p><a href=\"https:\/\/www.auntiepasto.com\/wp-content\/uploads\/2014\/02\/20140208-160422.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-338\" alt=\"20140208-160422.jpg\" src=\"https:\/\/www.auntiepasto.com\/wp-content\/uploads\/2014\/02\/20140208-160422.jpg\" width=\"300\" height=\"224\" \/><\/a><\/p>\n<p>Cool completely before serving. Dust with powdered sugar immediately before serving. This cake is so rich that it needs no frosting. Refrigerate the leftovers &#8212; if there are any!<\/p>\n<p><a href=\"https:\/\/www.auntiepasto.com\/wp-content\/uploads\/2014\/02\/20140210-191210.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-356\" alt=\"20140210-191210.jpg\" src=\"https:\/\/www.auntiepasto.com\/wp-content\/uploads\/2014\/02\/20140210-191210-300x224.jpg\" width=\"300\" height=\"224\" srcset=\"https:\/\/www.auntiepasto.com\/wp-content\/uploads\/2014\/02\/20140210-191210-300x224.jpg 300w, https:\/\/www.auntiepasto.com\/wp-content\/uploads\/2014\/02\/20140210-191210-1024x764.jpg 1024w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I would love to be able to credit this recipe, but it&#8217;s something my mom&#8217;s been making since I was a kid. I suspect it was originally an Eagle-branded recipe, given the sweetened condensed milk and caramels. I haven&#8217;t seen Eagle caramels in years. But no worries &#8212; you can make it with any kind [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":338,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[105,3],"tags":[199,201,122,191,200],"class_list":["post-342","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-recipes","category-recipes","tag-cake","tag-caramel","tag-chocolate","tag-dessert","tag-pecans"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/www.auntiepasto.com\/wp-content\/uploads\/2014\/02\/20140208-160422.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6CUdQ-5w","_links":{"self":[{"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=\/wp\/v2\/posts\/342","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=342"}],"version-history":[{"count":0,"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=\/wp\/v2\/posts\/342\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=\/wp\/v2\/media\/338"}],"wp:attachment":[{"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=342"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=342"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=342"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}