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I found this recipe on the Cookie Madness blog and made it for the first time today. It's really very good! One note, I did not have any of the caramels on hand, but I did have some caramel ice cream sauce. I used that and it worked just fine! I also used a 10 inch pan, so it came out a little thinner. I hope you enjoy this cake as much as we did.


  • Streusel Ingredients:
  • 1/2 cup mini or 2/3 cup regular size semi-sweet chocolate chips
  • 1/2 cup chopped pecans, toasted and cooled
  • 1/4 cup sugar
  • 1 tablespoon butter – melted and cooled
  • 1/2 teaspoon ground cinnamon
  • Cake Ingredients:
  • 1/2 cup butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 cup light sour cream
  • 1 1/2 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • Drizzle Ingredients:
  • 14 caramels – unwrapped
  • 2 tablespoons half & half or milk


  • Preheat oven to 350°F.
  • Spray a 9 inch round springform pan with baking spray.
  • Combine all streusel ingredients in small bowl; set aside.
  • In a mixing bowl, beat butter and sugar until creamy.
  • Add eggs; continue beating, scraping bowl often, until well mixed.
  • Beat in vanilla extract.
  • Beat in all remaining cake ingredients.
  • Spoon half of the batter into the pan.
  • Sprinkle half of streusel mixture over batter in pan.
  • Spoon remaining batter over streusel; top with remaining streusel.
  • Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean.
  • Cool 10 minutes.
  • Run knife along sides of pan to loosen edge. Remove side of pan.
  • Cool at least 30 minutes.
  • Just before serving, combine caramels and half & half (or milk) in 1-quart saucepan.
  • Cook over medium heat, stirring occasionally, until caramels are completely melted (5 to 8 minutes).
  • Cool until thick enough to drizzle nicely; drizzle warm (not hot!) caramel over cake.

Categories: Cake  Dessert 
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