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Caramel Chocolate Cake

 Caramel Chocolate Cake
The crowd will cheer when you bring out this masterpiece! A creamy caramel frosting lends old-fashioned flavor to the moist chocolate cake. "This dessert is a hit whenever I serve it," notes Esther Wise of Longmont, Colorado.
15 ServingsPrep: 20 min. Bake: 35 min. + cooling

Ingredients

  • 3 ounces unsweetened chocolate
  • 1 cup water
  • 1 teaspoon red food coloring, optional
  • 1/2 cup shortening
  • 2 cups sugar
  • 3 eggs
  • 2-1/2 cups all-purpose flour
  • 1-1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • CARAMEL FROSTING:
  • 2 cups packed brown sugar
  • 2/3 cup milk
  • 1/4 cup butter, cubed
  • 1/4 teaspoon salt
  • 1 cup confectioners' sugar
  • 2 tablespoons heavy whipping cream
  • 2 teaspoons vanilla extract
  • 15 pecan halves

Directions

  • In a small saucepan, melt chocolate in water. Stir in food coloring
  • if desired. Remove from the heat; cool completely. In a large bowl,
  • cream shortening and sugar until light and fluffy. Add eggs, one at
  • a time, beating well after each addition. Combine the flour, baking

2 of 2

Caramel Chocolate Cake (continued)

Directions (continued)

  • soda and salt; add to the creamed mixture alternately with sour
  • cream. Add cooled chocolate mixture; beat on medium speed for 1
  • minute.
  • Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for
  • 35-40 minutes or until a toothpick inserted near the center comes
  • out clean. Cool on a wire rack.
  • For frosting, combine the brown sugar, milk, butter and salt in a
  • large heavy saucepan. Bring to a boil over medium heat, stirring
  • constantly. Cook and stir until a candy thermometer reads 234°
  • (soft-ball stage). Remove from the heat; cool to lukewarm. Transfer
  • to a small bowl; beat in confectioners' sugar, cream and vanilla
  • until mixture achieves spreading consistency. Frost cake. Garnish
  • with pecans. Yield: 15 servings.
Nutritional Facts: 1 serving (1 piece) equals 487 calories, 16 g fat (7 g saturated fat), 66 mg cholesterol, 314 mg sodium, 81 g carbohydrate, 1 g fiber, 5 g protein.