3 tbsp. boiling water
2 oz. sweet chocolate
3/4 c. sugar
1/4 c. plus 2 tbsp. butter, softened
2 egg yolks
1/2 tsp. vanilla
1 c. cake flour
1/2 tsp. baking soda
1/8 tsp. salt
1/4 c. plus 2 tbsp. buttermilk
2 egg whites
Caramel Topping
12 oz. chocolate chips
1/2 c. chopped pecans

Preheat oven to 350 degrees. Pour water on chocolate; melt and cool. Grease and flour 13 x 9 inch pan. Beat sugar and butter until fluffy. Beat in egg yolks; one at a time. Beat in chocolate and vanilla. Mix in flour, soda and salt alternately with buttermilk. Beat egg whites stiff; fold into batter. Bake 20 minutes. Spread with topping and sprinkle chips and nuts on top. Bake 20 minutes or until chips melt.

CARAMEL TOPPING:

Heat 1/2 cup butter, 14 ounce vanilla caramels and 4 ounces evaporated milk until smooth.