3 tbsp. boiling water
2 oz. sweet cooking chocolate
3/4 c. sugar
1/4 c. + 2 tbsp. butter, softened
2 egg yolks
1/2 tsp. vanilla
1 c. Softasilk cake flour
1/2 tsp. baking soda
1/8 tsp. salt
1/4 c. + 2 tbsp. buttermilk
2 egg whites
Caramel topping (below)
1 (12 oz.) pkg. semi sweet chocolate chips
1/2 c. chopped pecans

Heat oven to 350 degrees. Pour boiling water on chocolate, stirring until melted; cool. Grease and flour 9"x13"x2" pan.

Beat sugar and butter until 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 20 minutes or until wooden pick inserted in center comes out clean. Spread caramel topping over hot cake, sprinkle with chocolate chips and pecans. Bake about 20 minutes longer or until chocolate chips melt. Cool before serving.

CARAMEL TOPPING: Heat 1/2 cup butter, 1 (14 oz.) package vanilla caramels and 1 (4 oz.) can evaporated milk over medium heat, stirring constantly until smooth.