Sharons Chocolate Caramel Cake Recipes

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CHOCOLATE CARAMEL CAKE



Chocolate Caramel Cake image

Chocolate and caramel is my son's favorite of flavor combinations. This cake was a special way to make a birthday cake for him. I served it with vanilla ice cream on the side while the cake was still warm. It is good after it has cooled to also top with a dusting of confectioner's sugar or just plain too but our favorite way is to always have it a bit warm. Found this gem in "A Chocolate Christmas" cookbook.

Provided by HokiesMom

Categories     Dessert

Time 40m

Yield 12 slices, 12 serving(s)

Number Of Ingredients 11

1 2/3 cups all-purpose flour
2/3 cup cocoa
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups low-fat buttermilk
1 1/2 cups sugar
1/2 cup shortening
2 eggs
1 1/2 teaspoons vanilla
30 caramels, unwrapped
1 (14 ounce) can sweetened condensed milk

Steps:

  • Preheat oven to 350°F Grease and flour a 9x13" baking pan.
  • Combine the flour, cocoa, baking powder and salt together using a whisk.
  • In a large mixing bowl, on low speed combine the buttermilk, sugar, shortening, eggs and vanilla and the flour mixture until blended.
  • Beat on high speed, scraping sides of bowl occasionally, for an additional l3 minutes.
  • Pour half of the cake mixture into the prepared pan and bake for 15 minutes.
  • In the meantime, melt the caramels and sweetened condensed milk together.
  • After the first baking time, spread the caramel mixture over the warm cake. Put the remaining batter on top of the caramel and bake an additional 15-20 minutes or until done.
  • Serve warmed is best in my opinion topped with a scoop of vanilla ice cream.

Nutrition Facts : Calories 481.9, Fat 15.1, SaturatedFat 5, Cholesterol 45.2, Sodium 387.7, Carbohydrate 80.1, Fiber 1.4, Sugar 61.1, Protein 8.5

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