I followed some of the many wonderful suggestions of previous reviewers, and this turned out very well. For the crust I used 1 1/2 c. crushed chocolate graham crackers, 1/4 c. sugar, and 6 T. butter, which I prebaked at 375 for about 6 minutes. I increased the filling by half, which still made for a fairly short cake. The original recipe would have been VERY thin. I also added 1 T. corn starch to the filling to give it a slightly more cakey texture, and would probably add another T. if I make this again. I toasted the pecans. And finally, I saved some of the caramel filling to spread on the top, along with a drizzle of chocolate and some extra pecans. My friends were very impressed with the cake. It was incredibly rich, but very tasty.
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I followed some of the many wonderful suggestions of previous reviewers, and this turned out...