Tuesday, September 27, 2011

chocolate caramel cake

I found this recipe a few weeks ago and knew this was my kind of dessert! Layers of cake caramel, more cake, and then frosting make this recipe soooo rich!
Honestly though, because it is so rich you just need a small piece. I have a plan in my head to turn it into bite sized pieces using mini cupcake pans so stayed tuned for that update!

Chocolate Caramel Cake

1 box German Chocolate Cake mix and the ingredients on the box
1 can sweetened condensed milk
1 lg bad of kraft caramels
2 sticks butter

Mix cake mix according to directions and then divide the batter into 2 seperate bowls. In the first bowl of batter, add 1 stick melted butter and 1/2 the can of condensed milk. Mix and pour into a greased 9x13 pan. Bake at 350 for about 20 minutes. In double boiler melt 2 stick of butter, all of the unwrapped caramels and the remaining 1/2 can of conddensed milk. Pour over first layer of baked cake and let set for 2-3 minutes. Pour remaining cake batter over caramel layer and bake another 20 minutes. Now, onto the frosting:

1 stick butter
4 tablespoons cocoa
5 tablespoons milk
1 teaspoon vanilla
powdered sugar to taste (about 4 cups)

Cook butter cocoa and milk on stove until boiling. Cook 1 minute more. Remove from stove and add vanilla nd powdered sugar. Frost cake.

CAUTION: this is delicious, but please do not get carried away or you will go into a chocolate-caramel-sugar comma. Please devour responsible in the company of friends :)

1 comment:

  1. Im confused with this recipe. it calls for only 3 sticks of butter, but in the instructions, it calls for 4. Which is it?


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