Chocolate Caramel Cake
|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)|
|Sifted cake flour||2 1⁄3 Cup (37.33 tbs)|
|Baking soda||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)|
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.