CHOCOLATE CHIP CARAMEL CAKE

1 package (18 1/4 oz.) white cake mix
1 1/2 cups vanilla yogurt
4 egg whites
1 tsp. baking soda
1/2 tsp. baking powder
1 cup miniature semisweet chocolate chips

CARAMEL TOPPING:
1/4 cup butter or margarine
1/3 cup packed brown sugar
2 to 3 tbsp. evaporated milk
1/2 tsp. vanilla extract
1 cup confectioner’s sugar
1/4 cup chopped pecans

CHOCOLATE DRIZZLE:
1/4 cup semisweet chocolate chips
1/2 tsp. shortening

In a large mixing bowl, combine the first five ingredients. Beat on medium speed for 2 minutes. Stir in chocolate chips. Spread into a well-greased and floured 10 inch fluted tube pan.

Bake at 350 degrees for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; invert onto wire rack to cool completely.

For topping:
Combine the butter and brown sugar in a saucepan; bring to a boil, stirring constantly. Boil for two minutes. Stir in milk and vanilla. Return to a boil; remove from heat and cool slightly. Add sugar; beat on high with a mixer for 30 seconds or until thickened. Drizzle over cake. Sprinkle with nuts.

In a microwave, melt chocolate and shortening; stir until smooth. Drizzle over top.

YIELD: 12-16 SERVINGS