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