3 tb Boiling water
2 oz Sweet cooking chocolate
3/4 c Sugar
1/4 c Plus 2 tbls. margarine; soft
-ened 2 Egg yolk
1/2 ts Vanilla
1 c Softasilk cake flour
1/2 ts Baking soda
1/8 ts Salt
1/4 c Plus 2 tbls. buttermilk
2 Egg whites
Caramel topping; (see -recipe) 12 oz Semisweet chocolate chips
1/2 c Pecans
Recipe by: SUMMER DESSERTS Heat oven to 350 degrees. Grease and flour rectangular pan, 13x9x2″. Pour boiling water on chocolate, stirring until
melted; cool. Beat sugar and margarine in large bowl until light and fluffy. Beat in egg yolks, one at a time. Beat in chocolate mixture and vanilla on low speed. Mix in flour, baking soda and salt alternately with buttermilk, beating after each addition, until batter is smooth. Beat egg whites until stiff; fold into batter. Pour into pan. Bake about 20 minutes or until toothpick inserted in center comes out clean. Spread Caramel Topping (see recipe) over hot cake; sprinkle with chocolate chips and pecans. Bake about 20 minutes longer or until chocolate chips melt. Cool before serving. —–