Caramel-Pecan Brownie Cake

 

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.