---------- Recipe via Meal-Master (tm) v8.05
       Title: Caramel-Pecan Cake
  Categories: Cakes, Chocolate
       Yield: 12 servings
       3 tb Boiling water
       2 oz Sweet cooking chocolate
     3/4 c  Sugar
     1/4 c  Plus 2 tbls. margarine; soft
       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
      12 oz Semisweet chocolate chips
     1/2 c  Pecans
   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.