Small Batch Chocolate Cake with Caramel Pecan Syrup
2 Weight Watchers Points per serving

Rich chocolate cake topped with sweet caramel pecan! Absolutely decadent, hard to believe that you can have this for 2 points!

thank you to Tried and True Weight Watchers Desserts and More for sharing this delicious treat! Join Dianna’s facebook group https://www.facebook.com/groups/260152445758975/

Keep reading for the recipe for this Small Batch Chocolate Cake with Caramel Pecan Syrup

Serves 4

Ingredients:
½ cup (64 grams) of Self Rising Flour
1 large egg
¼ cup of dark cocoa powder, I use Hershey’s Special Dark
¼ cup of warmed unsweetened applesauce (12 secs in microwave)
½ tsp of Vanilla extract
5 grams of pecans, roughly chopped
¾ tbsp of SF Caramel Syrup, I use Smucker’s
1/8 cup of white granulated sweetener, like Monkfruit

Instructions

Preheat oven 325 degrees, grease 6” non-stick cake round. In a medium bowl whisk together egg, sweetener & applesauce, add vanilla, mix then add cocoa powder, whisk until you have a chocolate syrup. Add flour and mix by hand until all incorporated.

It will be thick, transfer to prepared cake pan. Bake 12-15 minutes. Let cool 10 minutes then release from pan.

Combine caramel and pecans, microwave 7 seconds, pour onto center of cake. Slice to enjoy a warm piece or cover to have later.

2💛PP with or without the topping.
4💛PP regular sugar no topping

Small Batch Chocolate Cake with Caramel Pecan Syrup

Rich chocolate cake topped with sweet caramel pecan! Absolutely decadent, hard to believe that you can have this for 2 points! Serves 4

Ingredients

½ cup 64 grams of Self Rising Flour
1 large egg
¼ cup of dark cocoa powder I use Hershey’s Special Dark
¼ cup of warmed unsweetened applesauce 12 secs in microwave
½ tsp of Vanilla extract
5 grams of pecans roughly chopped
¾ tbsp of SF Caramel Syrup I use Smucker’s
1/8 cup of white granulated sweetener like Monkfruit

Instructions

Preheat oven 325 degrees, grease 6” non-stick cake round. In a medium bowl whisk together egg, sweetener & applesauce, add vanilla, mix then add cocoa powder, whisk until you have a chocolate syrup. Add flour and mix by hand until all incorporated.
It will be thick, transfer to prepared cake pan. Bake 12-15 minutes. Let cool 10 minutes then release from pan.
Combine caramel and pecans, microwave 7 seconds, pour onto center of cake. Slice to enjoy a warm piece or cover to have later.