Caramel Corn Chocolate Cake Recipes

CARAMEL CORN CHOCOLATE CAKE

Caramel Corn Chocolate Cake image

Wow guests with this show-stopping chocolate layer cake that's finished with a luscious cream cheese-caramel frosting topped with a mountain of caramel corn.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h35m

Yield 12

Number Of Ingredients 9

Ingredients

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
1 container (8 oz) sour cream
1/2 cup water
1/3 cup vegetable oil
3 eggs
2 packages (8 oz each) cream cheese, softened
1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
1 1/3 cups powdered sugar
2 cups caramel corn

Steps:

Heat oven to 350°F. Spray three 8-inch round cake pans with cooking spray.
In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes. Divide batter evenly among pans.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool cakes in pans on cooling racks 10 minutes. Remove from pans. Cool completely, about 1 hour.
In large bowl, beat cream cheese and dulce de leche with electric mixer on medium speed just until smooth. Add powdered sugar; beat just until smooth.
Place 1 cake layer on serving plate or cake stand; frost layer with frosting. Top with another cake layer; spread top of layer with frosting. Top with final cake layer. Frost top and side of cake with remaining frosting. Refrigerate about 30 minutes or until serving. Just before serving, mound caramel corn on top of cake.

Nutrition Facts : Calories 560, Carbohydrate 67 g, Cholesterol 105 mg, Fat 5 1/2, Fiber 1 g, Protein 8 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 49 g, TransFat 1/2 g

ULTIMATE CARAMEL CHOCOLATE POPCORN

Ultimate Caramel Chocolate Popcorn image

Have the munchies? They're no match for this nutty caramel corn drizzled with melted chocolate. -Kim Forni, Claremont, New Hampshire

Provided by Taste of Home

Categories Snacks

Time 1h25m

Yield 5 quarts.

Number Of Ingredients 9

Ingredients

18 cups air-popped popcorn
1 can (15 ounces) mixed nuts
2 cups packed brown sugar
1/2 cup light corn syrup
1/2 cup butter, cubed
1 teaspoon salt
1 teaspoon baking soda
1-1/2 cups dark chocolate, milk chocolate and/or white baking chips
3 teaspoons shortening

Steps:

Preheat oven to 250°. Place popcorn and nuts in a greased roasting pan; set aside. In a large heavy saucepan, combine brown sugar, corn syrup, butter and salt. Bring to a boil over medium heat; cook and stir 5 minutes. , Remove from heat; stir in baking soda (mixture will foam). Quickly pour over popcorn and mix well., Transfer to two greased 15x10X1-in. baking pans. , Bake 1 hour or until dry, stirring every 15 minutes., In a microwave, melt each chocolate separately, adding 1 teaspoon shortening to each 1/2 cup chips; stir until smooth. Drizzle over popcorn mixture; let stand until set., Break into clusters. Store in an airtight container.,

Nutrition Facts : Calories 419 calories, Fat 24g fat (8g saturated fat), Cholesterol 12mg cholesterol, Sodium 389mg sodium, Carbohydrate 50g carbohydrate (33g sugars, Fiber 3g fiber), Protein 6g protein.

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