caramel chocolate cake

How To Make caramel chocolate cake

• 1

  Preheat oven to 350 degree F. Grease a 13 x 9 baking dish. Set aside.
• 
  2

  In a small saucepan, melt chocolate in water. Stir in food coloring if desired. Remove from the heat; cool completely. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
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  3

  Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Add cooled chocolate mixture; beat on medium speed for 1 minute. Pour into prepared baking dish.
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  4

  Bake for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
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  5

  Frosting: combine the brown sugar, milk, butter and salt in a large heavy saucepan. Bring to a boil over medium heat, stirring constantly. Cook and stir until a candy thermometer reads 234° (soft-ball stage).
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  6

  Remove from the heat; cool to lukewarm. Transfer to a small bowl; beat in confectioners' sugar, cream and vanilla until mixture achieves spreading consistency. Frost cake. Garnish with pecans.
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