Caramel Chocolate Cake

Cassie *


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.


My photo's


★★★★★ 3 votes

20 Min
35 Min


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


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

How to Make Caramel Chocolate Cake


  • 1Preheat oven to 350 degree F.

    Grease a 13 x 9 baking dish. Set aside.
  • 2In 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.
  • 3Combine 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.
  • 4Bake for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  • 5Frosting:

    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).
  • 6Remove 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.

Printable Recipe Card

About Caramel Chocolate Cake

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

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