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Chocolate Caramel Cake

sweet.chef's picture
Ingredients
  Unsweetened chocolate square 3 Ounce (Three 1 Ounce Pieces)
  Butter/Margarine 2⁄3 Cup (10.67 tbs), softened
  Sugar 1 1⁄2 Cup (24 tbs)
  Firmly packed brown sugar 1⁄2 Cup (8 tbs)
  Eggs 3
  Sifted cake flour 2 1⁄3 Cup (37.33 tbs)
  Baking soda 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Buttermilk 1 1⁄3 Cup (21.33 tbs)
  Water 1⁄3 Cup (5.33 tbs)
  Vanilla extract 1 1⁄4 Teaspoon
  Caramel filling 1⁄2 Cup (8 tbs)
  Chopped pecans 1⁄2 Cup (8 tbs), divided
  Fluffy marshmallow frosting 1⁄2 Cup (8 tbs)
Directions

Melt 3 squares chocolate in a heavy saucepan over low heat, stirring constantly; cool slightly.
Cream butter; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy.
Add chocolate; mix well.
Add eggs, one at a time, beating well after each addition.
Combine flour, soda, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
Mix well after each addition.
Stir in water and vanilla.
Pour batter into 3 greased and floured 9-inch round cakepans.
Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes; remove layers from pans, and cool completely on wire racks.
Spread half of Caramel Filling on top of one layer; sprinkle with 1/4 cup pecans.
Carefully spread a 1/2 inch-thick layer of Fluffy Marshmallow Frosting over pecans; place second cake layer on top.
Repeat filling, pecan, and frosting layers; top with remaining cake layer.
Spread remaining frosting over top and sides of cake.
Melt 2 squares chocolate, if desired, in a heavy saucepan over low heat, stirring constantly; cool slightly.
Drizzle melted chocolate around edges and down sides of cake.
Sprinkle grated chocolate over center of cake, if desired.

Recipe Summary

Course: 
Dessert
Method: 
Baked
Dish: 
Cake

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