5 large eggs divided
1 jar caramel flavored topping 12.25 ounces
1 cup chopped and toasted pecans
1 box chocolate cake mix
1 cup water
1/3 cup vegetable oil
Preheat oven to 350°F. Cut six 4-inch-wide strips of parchment paper long enough to fit around the top of coffee mug (see Step 3) with a 1-inch overlap.
In a medium bowl, lightly beat 2 eggs. Whisk in caramel topping. Add pecans, whisking well to combine. Spoon caramel mixture (about 5 tablespoons) into bottom of each of six 12-ounce ovenproof coffee mugs.
Form parchment paper strips into a circle and fi t inside mugs making a collar that extends 3 inches above rim of cup. Secure tops of collars with small metal paper clips.
In a large bowl, with an electric mixer, combine cake mix, water, oil, and remaining 3 eggs. Beat until blender. Spoon cake batter evenly into mugs over caramel mixture.
Place mugs on a baking sheet. Bake for 35 to 45 minutes, or until a wooden pick inserted into the center comes out clean. Let stand for 20 minutes to cool. Remove paper collars. Dust cakes with powdered sugar.