Irresistible Chocolate Pecan Caramel Cake

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Irresistible Chocolate Pecan Caramel Cake
Credits Mar kitchen
@homemade_addict2
Ingredients:
2 cups all-purpose flour
1 cup granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 cup caramel sauce
1 cup chopped pecans
1/2 cup shredded coconut (optional)
Directions:
Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a large bowl, stir together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes.
Stir in the boiling water until the batter is well combined (the batter will be thin).
Pour the batter evenly into the prepared cake pans.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pans for 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.
Spread a layer of caramel sauce over the top of each cake layer, then sprinkle with chopped pecans and shredded coconut (if using).
Stack the cake layers, adding a layer of caramel sauce and pecans between each layer.
Drizzle additional caramel sauce over the top of the assembled cake and garnish with whole pecans.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes

Kcal: 450 kcal | Servings: 12 servings

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