Chocolate Caramel Nut Cake
|Sugar||2 1⁄4 Cup (36 tbs)|
|Chopped diamond walnuts||1 Cup (16 tbs)|
|Hot water||1⁄4 Cup (4 tbs)|
|Choco bake||2 Tablespoon (Nestles)|
|Flour||2 Cup (32 tbs) (Pillsbury's Best Sifted Regular Or Instant Blending)|
|Butter||2⁄3 Cup (10.67 tbs) (Land O Lakes)|
|Vanilla extract||1 Teaspoon|
|Water||3⁄4 Cup (12 tbs)|
Grease and flour bottoms of two 8 or 9-inch layer pans.
Melt 1 cup sugar in heavy skillet over low heat, stirring constantly, until golden brown.
Remove from heat; stir in walnuts.
Gradually add hot water, a few drops at a time, stirring constantly, until sugar is completely dissolved.
Add Choco-bake; stir to melt.
Combine flour, soda and salt.
Cream butter in large mixing bowl.
Gradually add 1 1/4 cups sugar; cream at high speed of mixer until light and fluffy.
At medium speed blend in eggs, one at a time, beating well after each.
Add 3/4 cup of the chocolate-nut mixture and vanilla extract.
At low speed add dry ingredients to creamed mixture alternately with water, beginning and ending with dry ingredients.
Blend well after each addition.
Pour into pans.
Bake at 350° for 35 to 40 minutes until cake springs back when touched lightly in the center.
Cool and frost.