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1/2		cup mini semi-sweet chocolate chips
1/2		cup chopped pecans
1/4		cup sugar
1		tablespoon LAND O LAKES® Butter, melted
1/2		teaspoon ground cinnamon

3/4		cup sugar
1/2		cup LAND O LAKES® Butter, softened
2		eggs
1 1/2		cups all-purpose flour
1		cup LAND O LAKES® Light Sour Cream
1 1/4		teaspoons baking powder
1/4		teaspoon baking soda
1/4		teaspoon salt
1		teaspoon vanilla

14		caramels, unwrapped
2		tablespoons LAND O LAKES™ Half & Half

Heat oven to 350°F. Combine all streusel ingredients in small bowl; set aside.

Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; continue beating, scraping bowl often, until well mixed. Add all remaining cake ingredients. Continue beating until well mixed.

Spoon half of batter into greased and floured 9-inch springform pan. Sprinkle half of streusel mixture over batter in pan. Spoon remaining batter over streusel; top with remaining streusel. Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife along sides of pan to loosen edge. Remove side of pan. Cool at least 30 minutes.

Just before serving, combine caramels and half & half in 1-quart saucepan. Cook over medium heat, stirring occasionally, until caramels are completely melted (5 to 8 minutes). Cool slightly; drizzle warm caramel over cake.



Recipe Tip
A greased and floured 9-inch square cake pan can be substituted for 9-inch greased and floured springform pan.

Ingredient Substitution Index

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