Chocolate Chip Caramel Cake

1 package white cake mix
1 1/2 cups vanilla yogurt
4 egg whites
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup mini chocolate chips

CARAMEL TOPPING:
1/4 cup butter
1/3 cup packed brown sugar
1 tbl evaporated milk (1 to 3)
1/2 teaspoon vanilla
1 cup powdered sugar
1/4 cup chopped pecans

CHOCOLATE DRIZZLE:
1/4 cup 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" fluted tube pan.

Bake at 350�F 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