Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

%%%%%%%%%%%%%%%%%% 1/4 c Oil
%%%%% CAKE %%%%% %%%%%%%%%%%%%%%%%%%%%
%%%%%%%%%%%%%%%%%% %%%%% FILLING %%%%%
2 c Flour %%%%%%%%%%%%%%%%%%%%%
1 3/4 c White sugar 1 pk (397 gram) caramels
2 ts Baking soda 4 tb Milk
1 ts Baking powder %%%%%%%%%%%%%%%%%%%%%
5 oz Unsweetened chocolate, %%%%% GARNISH %%%%%
-melted %%%%%%%%%%%%%%%%%%%%%
1 c Lukewarm strong black coffee 1/3 c Toasted pecans, chopped
3/4 c Sour cream

CAKE: Combine all ingredients and beat on HIGH for about 3 minutes,
or until blended thoroughly. Pour into a greased and floured 9 inch
springform pan and bake in a 350F oven for about an hour, or until
cake tests done. Cool for about 10 minutes before removing from pan.
FILLING: Microwave the caramels and the milk together for about 3-5
minutes, or until caramels have melted and the mixture is smooth and
creamy, stirring often.
Once cake is cool, place on platter or serving dish. Using wooden
spoon handle, poke holes into cake for filling to go in. Carefully
pour in the melted caramel/milk mixture into holes, reserving some of
the caramel mixture to drizzle over top of cake. Garnish with chopped
pecans and allow to cool completely before serving.
Origin: Adapted from What's Cooking, 14th issue.
Shared by: Sharon Stevens, Nov/95.

Submitted By SHARON STEVENS On 11-24-95

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