Ingredients
1 package white cake mix (regular size)1-1/2 cups vanilla yogurt4 egg whites1 teaspoon baking soda1/2 teaspoon baking powder1 cup miniature semisweet chocolate chipsCARAMEL TOPPING:1/4 cup butter, cubed1/3 cup packed brown sugar2 to 3 tablespoons evaporated milk1/2 teaspoon vanilla extract1 cup confectioners’ sugar1/4 cup chopped pecansCHOCOLATE GLAZE:1/4 cup semisweet chocolate chips1/2 teaspoon shortening
Preparation
In a large bowl, beat the first five ingredients on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips. Pour into a well-greased and floured 10-in. fluted tube pan.
Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to 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 confectioners’ sugar; beat on high with a portable mixer for 30 seconds or until thickened. Drizzle over cake. Sprinkle with nuts.
In a microwave, melt chips and shortening; stir until smooth. Drizzle over top.
