| Directions
Preheat oven to 350ºF.
To toast pecans, place pecans in single layer on baking pan. Bake pecans for 6 to 8 minutes or until golden brown. Drizzle caramel topping over top of cake, letting it drip down sides. Sprinkle with pecans.
Place chocolate in small, heavy, self-sealing plastic bag; seal bag. Microwave on high 1 1/2 to 2 minutes or until chocolate is melted, turning bag over and pressing gently on chocolate halfway through cooking time.
Snip a small piece off corner of bag with scissors. Holding top of bag tightly, gently squeeze bag to drizzle chocolate over top of cake.
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