Chocolate Caramel Cake Recipe
Ingredients
| Unsweetened chocolate square | 3 | |
| Butter/Margarine | 2/3 Cup (16 tbs), softened | |
| Sugar | 1 1/2 Cup (16 tbs) | |
| Firmly packed brown sugar | 1/2 Cup (16 tbs) | |
| Eggs | 3 | |
| Cake flour | 2 1/3 Cup (16 tbs), sifted | |
| Baking soda | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Buttermilk | 1 1/3 Cup (16 tbs) | |
| Water | 1/3 Cup (16 tbs) | |
| Vanilla extract | 1 1/4 Teaspoon | |
| Caramel Filling | ||
| Chopped pecans | 1/2 Cup (16 tbs), divided | |
| Fluffy Marshmallow Frosting | ||
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.
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.
Chef
