Caramel Chocolate Cake

Cassie *

By
@1lovetocook1x

This is one dynamite cake. Moist chocolate cake with old fashioned caramel icing, which is to die for. Give it a try. Never a crumb left when I make it.


Enjoy!

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Comments:

Serves:

15

Prep:

20 Min

Cook:

35 Min

Method:

Bake

Ingredients

3 oz
unsweetened chocolate
1 c
water
1 tsp
red food coloring, optional
1/2 c
shortening
2 c
sugar
3
eggs
2 - 1/2 c
ap flour
1 1/2 tsp
baking soda
1/2 tsp
salt
1 c
( 8 ounces ) sour cream

CARAMEL FROSTING

2 c
packed brown sugar
2/3 c
milk
1/4 c
butter, cubed
1/4 tsp
salt
1 c
confectioners' sugar
2 Tbsp
heavy whipping cream
2 tsp
vanilla extract
pecan halves ( optional )

Directions Step-By-Step

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.
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.
4
Bake for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
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).
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.

About this Recipe

Course/Dish: Cakes, Chocolate
Main Ingredient: Flour
Regional Style: American
Hashtag: #caramel