Chocolate Caramel Fudge Cake Recipes

FABULOUS FUDGE CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift together the flour, baking soda and salt. Set aside.
• In a large bowl, beat 1/2 cup butter or margarine and 2 1/2 cups brown sugar until well mixed. Add eggs one at a time. Beat in the vanilla and melted chocolate squares. Add 1/2 the sour cream and then 1/2 the dry ingredients to the butter mixture until well blended.
• Add the remaining sour cream and dry ingredients to the batter. Stir in boiling water.
• Bake in a greased 9 X 13 inch pan for 35 minutes.
• Let cool 10 minutes before icing.
• To Make Caramel Icing: First melt 1/2 cup butter in a saucepan. Stir in 1 cup brown sugar and boil about 2 minutes. Stir in 1/4 cup milk and bring to a boil. Place pan in cold water and stir in the confectioners' sugar. Continue stirring until smooth. Spread over still warm cake.

CARAMEL-FUDGE CHOCOLATE CAKE

Steps:

• Prepare cake batter according to package directions. Stir in 3/4 cup chocolate chips. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Immediately poke holes in the cake with a meat fork or skewer. Spread caramel and fudge toppings over cake. Cool on a wire rack., Frost with whipped topping. Sprinkle with toffee bits and remaining chocolate chips. Store in the refrigerator.

CARAMEL-CHOCOLATE LAYERED FUDGE

Steps:

• Line 13x9-inch pan with foil, extending foil over sides of pan; spray foil with cooking spray.
• For Caramel Fudge Layer, in heavy 3-quart saucepan, cook brown sugar, 1/4 cup butter and 3/4 cup evaporated milk over medium-high heat, stirring constantly, until sugar is dissolved. Heat to boiling, stirring constantly. Reduce heat to low; boil gently without stirring 5 minutes. Remove saucepan from heat. Stir in 2 cups marshmallows, the vanilla chips and 1 teaspoon vanilla; stir until marshmallows and chips are melted and mixture is smooth. Stir in chopped walnuts. Quickly spread mixture in pan. Refrigerate 30 minutes before preparing Chocolate Fudge layer.
• For Chocolate Fudge Layer, in heavy 3-quart saucepan, cook granulated sugar, 1/4 cup butter and 3/4 cup evaporated milk over medium-high heat, stirring constantly, until sugar is dissolved. Heat to boiling, stirring constantly. Reduce heat to low; boil gently without stirring 5 minutes. Remove saucepan from heat. Stir in 2 cups marshmallows, the chocolate chips and 1 teaspoon vanilla; stir until marshmallows and chips are melted and mixture is smooth. Beat 30 seconds with spoon until glossy. Quickly spread mixture on top of caramel fudge layer. Sprinkle walnut halves and pieces over fudge; press gently into fudge. Cover; refrigerate 1 hour 30 minutes.
• Remove fudge from pan by lifting foil; remove foil from sides of fudge. With long knife, cut fudge into 12 rows by 8 rows. Store in tightly covered container in refrigerator.

CHOCOLATE CARAMEL FUDGE CAKE

Steps:

• 1. NOTE: Melt chocolate in double boiler over simmering (not boiling) water. Preheat oven to 350 degrees. Grease and flour a 9 by 13 cake pan; set aside.
• 2. Sift together the cake flour, baking soda and salt and set aside.
• 3. Beat the butter and sugar together in a large mixing bowl; blend in the eggs and beat until light and fluffy.
• 4. Stir in the vanilla and melted chocolate; alternately add the dry ingredients and the sour cream to the butter mixture - beat well after each addition.
• 5. Stir in boiling water. Batter will be thin.
• 6. Divide cake batter in half; pour one half into the prepared cake pan and bake 10 - 12 minutes, or until firm to the touch, and remove from the oven.
• 7. Meanwhile, prepare the filling: Mix butter, caramels, and condensed milk in a sauce pan and melt over low heat, stirring often.
• 8. Remove from the stove and pour the mixture over the baked half of the cake; pour the remaining cake batter over the caramel mixture and return to the oven. Bake for 15 - 20 minutes or until firm to the touch.
• 9. When cool, serve with ice cream, whipped cream or frost with your favorite chocolate frosting.

CARAMEL FUDGE CAKE

Steps:

• HEAT oven to 350 degrees F. Coat 13x9-inch pan lightly with no-stick cooking spray.
• PREPARE cake mix according to package directions. Pour 2 cups batter into prepared pan. Bake 15 minutes.
• MELT caramels and butter in heavy saucepan over low heat. Remove from heat. Stir in sweetened condensed milk until blended. Spread caramel mixture evenly over cake. Spread remaining cake batter over caramel mixture.
• BAKE an additional 25 minutes or until cake springs back when lightly touched. Cool. Mix caramel topping and pecans in small bowl. Spread over cooled cake.