No birthday is complete without cake! I’ve gotten back into baking over the past few months, and John’s birthday was the perfect excuse to indulge in chocolate and caramel. Chocolate cake, caramel frosting, caramel sauce, chocolate cake, caramel frosting, more caramel sauce, then finally a generous sprinkling of toasted pecans! This is the recipe I used, but I used vanilla soy milk instead of fat-free milk and substituted the boiling water in the cake batter with freshly brewed coffee to enhance the chocolate. Also, every time I’ve used coffee in a chocolate cake, it comes out wonderfully moist! The pecans were toasted for about 8-10 minutes at 350F. So fragrant! Instead of store bought caramel, I made my own sauce with this easy recipe. I made two batches: one with light brown sugar, one with dark brown sugar. The latter has a stronger flavor, but I preferred the color of the other batch. We have so much caramel leftover!