Chocolate Caramel Cake

Chocolate Caramel Cake
Ingredients
For the Cake
  • c . cocoa powder
  • c . plain flour
  • c . sugar
  • tsp . baking powder
  • 1 tsp . baking soda
  • 1 tsp . salt
  • c . butter
  • 3 eggs
  • 1 c . water
  • 1 tsp . vanilla extract
For the Caramel Icing:
  • 2⅔ cups brown sugar
  • ½ cup butter
  • 7 tbsp evaporated milk
  • 1 tsp vanilla extract
For the cream cheese center (optional)
  • 8 oz cream cheese cold
  • ¼ cup butter softened
  • 1 and ½ tsp clear vanilla extract
  • 2 cups powdered sugar sifted
Instructions
For the Cake:
  1. Preheat the oven to 350°F
  2. Line the bottoms of 2-9″ round cake pans.
  3. Sift the first 6 ingredients and set aside. Or use pre sifted cake flour.
  4. Cream the butter until light and fluffy.
  5. Add the sifted dry ingredients alternately with the water while beating, until smooth.
  6. Add the eggs and vanilla and beat for another minute until well blended.
  7. Pour into the 2 prepared pans.
  8. Bake for 20-30 minutes or until a cake tester comes out clean. Invert on cooling racks.
For the Caramel Icing:
  1. In a heavy medium saucepan, combine all of the ingredients. Bring to a boil over medium-high heat. Stir well and then adjust the heat so that the frosting boils and bubbles gently. Cook for 7 minutes. Remove from the heat and let cool for 5 minutes.
  2. Beat the warm icing with a wooden spoon until it thickens, 2-3 minutes.
  3. Quickly spread the icing over the bottom layer of cake, then position the next layer and ice again, continue until all layers of the cake are in position. Then ice the top and side of the cake.
  4. If the icing becomes too hard to spread warm gently over low heat, add a spoonful of evaporated milk, and then scrape and stir well until the icing softens enough to spread again. Dip a table knife in very hot water to help soften and smooth out the icing once it is spread.
For the cream cheese center (optional)
  1. In your mixer, cream together the cold cream cheese and butter together until smooth. Add vanilla extract. Gradually add in the powdered sugar until fully incorporated. Spread between cake layers after cake has cooled and before frosting the cake.

Chocolate Caramel Cake

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