Chocolate Chip Caramel Cake
Bake at 350ºF 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
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