Chocolate-Caramel Pecan Cakes
Grated pecans lend a delicate texture and rich flavor to these warm, decadent cakes.
- 2 tbsp (30 mL) sugar
- 3/4 cup (175 mL) pecan halves, divided
- 1/2 cup (125 mL) semi-sweet chocolate morsels
- 1/4 cup (50 mL) vegetable oil
- 3/4 cup (175 mL) sour cream
- 1 egg
- 1 small pkg (9 oz or 250 g) devil's food cake mix
- 1/3 cup (75 mL) caramel ice cream topping
- 1/3 cup (75 mL) semi-sweet chocolate morsels
For cakes, spray six (1-cup/250-mL) Prep Bowls with vegetable oil using Kitchen Spritzer; blot out excess. Coat evenly with sugar; set aside. Place pecans in Small Micro-Cooker®. Microwave, uncovered, on HIGH 1-2 minutes or until fragrant, stirring every 30 seconds. Set aside six pecan halves for garnish.
Combine chocolate morsels and oil in Classic Batter Bowl. Microwave 30-60 seconds or until smooth, stirring every 30 seconds. Add sour cream and egg; whisk until smooth. Grate remaining pecans into batter bowl using Rotary Grater. Add cake mix and mix until combined using Small Mix ‘N Scraper®.
Divide batter evenly among prepared bowls using Medium Scoop. Place bowls in a circle on microwave turntable. Microwave on HIGH 4-5 minutes or until wooden pick inserted in centers comes out clean. (Tops of cakes will appear wet, but edges will appear cooked and dry.) Carefully remove bowls from microwave using Chef's Tongs. Invert bowls onto Cutting Board using tongs; leave bowls over cakes and cool 5 minutes.
For sauce, combine ice cream topping and chocolate morsels in Small Batter Bowl. Microwave on HIGH 30-45 seconds or until melted and smooth, stirring once. Place cakes onto serving plates; top evenly with sauce and reserved pecans.
- 6 servings of 1 cake
Nutrients per serving:
Calories 640, Total Fat 38 g, Saturated Fat 12 g, Cholesterol 55 mg, Carbohydrate 71 g, Protein 8 g, Sodium 460 mg, Fiber 5 g
These cakes can be baked in a conventional oven, if desired. Place Prep Bowls onto Medium Sheet Pan and bake at 350°F (180°C) for 30-34 minutes. Proceed as recipe directs.