Ingredients
10
10 servings
- •1 tablespoon solid vegetable shortening
- •1 tablespoon all-purpose flour
- •1 (18.25 ounce) box devil's food chocolate cake mix (such as Betty Crocker® Super Moist®)
- •1 ⅓ cups water
- •3 eggs
- •½ cup vegetable oil
- •1 (12 ounce) jar caramel ice cream topping, divided
- •4 (1 ounce) squares semisweet baking chocolate, coarsely chopped
- •½ cup pecan halves, coarsely chopped
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour the bottom and sides of a 12-inch stainless steel, oven-safe skillet with shortening and flour, tapping out any excess flour.
- Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes, scraping bowl occasionally. Pour batter into the bottom of the prepared skillet.
- Bake, uncovered, in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
- Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen and carefully invert onto a large round platter. Let cool, about 30 minutes.
- Meanwhile, combine 1/2 of the caramel topping with the baking chocolate in a microwave-safe bowl. Microwave, uncovered, on high until chocolate is melted, about 30 to 60 seconds. Stir mixture until combined and smooth; carefully spread over the cake.
- Sprinkle cake with pecans and drizzle remaining caramel topping over top. Let stand until topping is set. Cut into wedges to serve.
Nutritional Facts
Per 10 servings
- Calories: 525
- Carbohydrate: 68g
- Fat: 27g
- Fiber: 2g
- Protein: 7g
- Sugar: 27g
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