~ Chocolate Caramel Pecan Cake ~

Cassie *


A delicious cake in which I've enjoyed as long as I can remember. I've tweaked it to my families liking. Ooey gooey goodness at its best!


★★★★★ 1 vote

15 Min
25 Min


  • 1 stick
    butter - melted
  • 1 c
  • 2 c
    brown sugar
  • 1 Tbsp
    vanilla extract
  • 1 tsp
    baking soda
  • 2
  • 2 c
  • 3 Tbsp
    cocoa powder

  • 1/4 c
    plus two tablespoons - evaporated milk
  • 1 c
    brown sugar, lightly packed
  • 1 stick
  • 1 1/2 c
    chopped pecans

How to Make ~ Chocolate Caramel Pecan Cake ~


  1. Preheat oven to 350 degree F.

    Spray a 9x13 baking pan or dish with bakers secret or grease and flour. Set aside.

    In a medium bowl, whisk together, milk, butter, eggs, vanilla and sugar.

    Mix together flour, cocoa, soda and mix with wet ingredients. Do not over mix, just until all ingredients are wet, may be some smal lumps.

    Spread evenly into prepared pan.

    Bake for 25 minutes or until pick inserted is clean.
  2. While cake is baking, place butter, milk and sugar into med saucepan over med heat. Stir until butter and sugar is melted. Set aside to cool somewhat.
  3. Remove cake and place on cooling rack. Pour topping over cake and spread evenly. Sprinkle evenly with pecans.

    Place cake under broiler, just until topping begins to bubble.

    Eat warm or once cooled, we prefer it warm with all that ooey gooey goodness!

Printable Recipe Card

About ~ Chocolate Caramel Pecan Cake ~

Course/Dish: Chocolate
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy Heirloom

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