Chocolate Caramel Nut Cake

CHOCOLATE CARAMEL NUT CAKE

1/4 cup butter, softened
1-1/2 cups sugar
2 eggs
1/4 cup unsweetened applesauce
1 tsp. vanilla extract
3 cups cake flour
1/3 cup baking cocoa
1-1/2 tsp. baking soda
1/2 tsp. salt
2 cups buttermilk

CARAMEL TOPPING:
1/2 cup packed brown sugar
4-1/2 tsp. all-purpose flour
1/2 cup fat-free milk
1 egg yolk, lightly beaten
1 Tbsp. butter
1/2 cup chopped walnuts, toasted

MARSHMALLOW FROSTING:
2/3 cup sugar
1/3 cup light corn syrup
3 Tbsp. water
2 egg whites
1/4 tsp. cream of tartar
1 tsp. vanilla extract
1 oz. semisweet chocolate

In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla. Combine the flour, cocoa, baking soda and salt; add to butter mixture alternately with buttermilk, beating well after each addition. Pour into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. For caramel topping, in a small saucepan, combine brown sugar and flour. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes. Remove from the heat. Stir a small amount of hot topping into egg yolk; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Gently stir in butter. Cool to room temperature without stirring. Spread over cake to within 1/2 in. of edges; sprinkle with walnuts. Refrigerate for 30 minutes or until set. For frosting, in a small heavy saucepan, combine the sugar, corn syrup, water, egg whites and cream of tartar over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160 degrees, about 8-10 minutes. Pour into a large bowl; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes. Spread over cake. In a microwave, melt chocolate; stir until smooth. Drizzle over frosting. Chill until serving. Makes 20 servings.