Caramel White Chocolate Pecan Cake
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. sea salt
1/2 c. wholesome! cane sugar
1/2 c. light brown sugar, packed
1/2 c. sunflower oil
3 organic valley eggs
1 tsp. frontier vanilla extract
1 1/4 c. pecans, chopped
2/3 c. whole milk
1/3 c. salted caramel sauce
2 oz. sunspire white chocolate chips, melted
Preheat over to 350ºF. Line an 8x8 square pan with parchment paper.
Whisk together flour, baking powder, and sea salt. Set aside.
Whisk together sugars, oil, eggs, and vanilla until smooth. Add pecans.
Incorporate dry mix into wet mixture until just combined. Stir in milk.
Pour batter into prepared pan and smooth out top.
Bake for 25-28 minutes or until a toothpick inserted comes out clean.
Cool cake in pan for 10 minutes, then transfer to a wire rack to cool completely.
Drizzle with caramel sauce and melted chocolate.