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Chocolate Caramel Cake Recipe
|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)|
Serving size: Complete recipe
Calories 5639 Calories from Fat 2058
% Daily Value*
Total Fat 238 g365.7%
Saturated Fat 118.5 g592.6%
Trans Fat 0 g
Cholesterol 957 mg
Sodium 4194.4 mg174.8%
Total Carbohydrates 849 g283.1%
Dietary Fiber 24.6 g98.2%
Sugars 570 g
Protein 72 g145%
Vitamin A 90.2% Vitamin C 1%
Calcium 38% Iron 229%
*Based on a 2000 Calorie diet
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.