Dark Chocolate Cake with Caramel Pecan Frosting

You'll never buy canned frosting again after you taste this creamy, caramel frosting made with evaporated milk, brown sugar and butter.

Ingredients:

• Cake:
• 1 box dark chocolate cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 3 large eggs or 1 egg plus 4 egg whites
• 1 tsp vanilla extract
• 1/4 cup yogurt with raspberries
• 1 cup semisweet chocolate chips
• Caramel Pecan Frosting:
• 1/2 cup butter
• 1 cup brown sugar
• 3/4 cup evaporated milk
• 1 tbsp vanilla extract
• 6 cups powdered sugar
• 1/2 cup chopped pecans

Directions:

Cake: Preheat oven to 350 degrees. Grease a 13 X 9 inch baking pan. Add cake mix, water, oil, eggs, vanilla extract and yogurt to a large bowl. Mix until well combined then stir in chocolate chips. Bake until tester inserted into center of cake layers comes out clean; about 25 minutes. Frosting instructions: Melt butter in a heavy saucepan over medium heat. Add brown sugar and simmer 3 minutes, stirring constantly with a wooden spoon. Add milk slowly while continuing to stir. Simmer an additional 3 minutes, stirring constantly. Remove from heat and allow to cool. Combine cooled caramel with powdered sugar and vanilla in a bowl. Beat with an electric mixer on high speed until smooth. May need to add more evaporated milk, but do so one tablespoon at a time, until a spreadable consistency is reached. Stir in pecans then top cake with frosting and spread evenly.

Number of Servings: 12

Notes from the Cook: The frosting recipe makes a little more than you may need unless you like a really thick frosting. If you have some leftover, try spreading a little on your toast or waffles in the morning, it's so good.