Missouri Mud Cake
18 chocolate sandwich cookies, finely ground
2 tablespoons unsalted butter, melted, + 1/2 cup softened
1/2 cup all purpose flour
1/3 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup granulated sugar
1 1/2 teaspoons vanilla extract
3 large eggs, room temperature
3/4 cup milk
1 cup milk chocolate chips, melted
1 cup pecan halves
3/4 cup heavy cream, divided use
1 cup semi-sweet chocolate chips
15 caramels, unwrapped
Heat oven to 350 degrees. Coat a 13x9-inch baking dish with cooking spray.
In a bowl, stir together cookie crumbs and melted butter. Pat crumbs into baking dish; bake 8 minutes.
In a bowl, sift together flour, cocoa, baking powder and salt. In a bowl, using a mixer, beat together softened butter, sugar and vanilla until creamy. Beat in eggs until combined. Beat in flour mixture and milk until combined. Beat in milk chocolate until combined. Pour batter on top of crust; sprinkle pecans on top. Bake 22-25 minutes or until center wobbles only slightly.
Bring 1/2 cup cream to a simmer in a saucepan over medium heat; remove from heat and stir in semi-sweet chocolate until melted. Drizzle chocolate on top of cake.
Bring remaining 1/4 cup cream to a simmer in a saucepan over medium heat; stir in caramel until melted. Drizzle caramel on top of cake. Lightly cover and refrigerate until ready to serve.
Makes 12 servings