Description
An old recipe - I like to make this cake with the leftover caramels from making caramel apples early in the Fall.
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Directions
Heat oven to 350 degrees. In a small bowl stir together all the streusel ingredients and set aside.
In a large mixing bowl, combine the sugar and butter. Beat at medium speed, scraping bowl often, until creamy, about 1-2 minutes. Add the eggs, then add all remaining cake ingredients. Continue beating until well mixed. Spoon half of batter into a greased and floured 9-inch springform pan. Sprinkle half the streusel mixture over the batter in the pan. Spoon remaining batter over streusel; top with remaining streusel. Bake for 45-55 minutes or until toothpick inserted into the center comes out clean. Cool for 10 minutes. Run knife along the sides of the pan to loosen edge. Remove side of pan and cool for another 30 minutes. Just before serving, combine caramels and milk in a small saucepan and cook over medium heat, stirring until the caramels are completely melted. Cool slightly and drizzle warm caramel over cake.
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Ingredients
 Streusel:
1/2 cup mini chocolate chips
1/2 cup chopped pecans
1/4 cup sugar
1 T. butter, melted
1/2 tsp. cinnamon
Cake:
3/4 cup sugar
1/2 cup butter, melted
2 eggs
1 1/2 cups flour
1 cup light sour cream
1 1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 tsp. vanilla
Drizzle:
14 caramels, unwrapped
2 T. milk or half and half
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