| 21 | oz caramels (about 75 caramels from two 14-oz bags) |
| 3/4 | cup evaporated milk |
| 1 | box (1 lb 2.3 oz) Betty Crocker® fudge brownie mix |
| 2/3 | cup vegetable oil |
| 1/4 | cup water |
| 3 | eggs |
| 1 1/2 | cups semisweet chocolate chips |
| 1 | cup finely chopped pecans |
| 1 | teaspoon vegetable oil |
| 1. | Heat oven to 350°F. Wrap outside of 9-inch springform pan with heavy-duty foil; spray inside of pan with cooking spray. In 2-quart saucepan, heat caramels and milk over low heat about 15 minutes, stirring frequently, until caramels are melted and smooth. Remove from heat. |
| 2. | In large bowl, stir brownie mix, 2/3 cup oil, the water and eggs until well blended. Stir in 1 cup of the chocolate chips and 1/2 cup of the pecans. Pour into pan. Gently and evenly drizzle 3/4 cup of the caramel sauce over batter; gently swirl caramel sauce through batter with knife. (Cover and refrigerate remaining caramel sauce to serve with cake.) |
| 3. | Bake 1 hour to 1 hour 10 minutes or until top springs back when touched lightly in center. |
| 4. | In 1-quart saucepan, melt remaining 1/2 cup chocolate chips and 1 teaspoon oil over low heat, stirring constantly, until smooth. Drizzle over warm cake. Sprinkle with remaining 1/2 cup pecans. Cool 30 minutes. Run knife around side of pan to loosen cake. Refrigerate about 2 hours 15 minutes or until chocolate is set. |
| 5. | Remove side of pan. Microwave remaining caramel sauce on High 1 to 2 minutes or until warm. Cut cake into wedges; place on dessert plates. Drizzle each serving with about 1 tablespoon caramel sauce. |
| Stir 3 tablespoons Gold Medal® all-purpose flour into dry brownie mix. Bake 1 hour 10 minutes to 1 hour 20 minutes. |
|
| Be sure to taste-test nuts before you use them. Nuts can become rancid quickly, so it's best to store them in an airtight container in the freezer where they will keep longer. |
|
| Evaporated milk is milk that has had 60 percent of the water removed. It is sold in cans and should not be confused with sweetened condensed milk, which is mixed with sugar. |
|
| For a truly decadent dessert, serve slices of this rich cake with vanilla ice cream or whipped cream. |
Nutrition Information:
520 ( 230); 25g ( 6g, 0g); 45mg; 230mg; 68g ( 3g, 46g); 6g 2%; 0%; 10%; 10% 1/2 ; 4 ; 0 ; 1/2 ; 4 1/2 4 1/2