Caramel Chocolate Cake
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
YIELD: 15 servings.
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.
Ingredients
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3 ounces unsweetened chocolate
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1 cup water
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1 teaspoon red food coloring, optional
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1/2 cup shortening
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2 cups sugar
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3 large eggs
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2-1/2 cups all-purpose flour
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1-1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 cup sour cream
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CARAMEL FROSTING:
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2 cups packed brown sugar
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2/3 cup milk
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1/4 cup butter, cubed
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1/4 teaspoon salt
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1 cup confectioners' sugar
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2 tablespoons heavy whipping cream
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2 teaspoons vanilla extract
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15 pecan halves
Directions
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1.
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 soda and salt; add to the creamed mixture alternately with sour cream. Add cooled chocolate mixture; beat on medium speed for 1 minute.
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2.
Pour into a greased 13x9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
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3.
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.
Nutrition Facts
1 piece: 506 calories, 18g fat (8g saturated fat), 65mg cholesterol, 303mg sodium, 82g carbohydrate (64g sugars, 2g fiber), 5g protein.
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