BAKER'S Chocolate Caramel Explosion Cake Recipe

Name: BAKER'S Chocolate Caramel Explosion Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all purpose flour; 1 3/4 cups granulated sugar; 2 tsp. baking soda; 1 tsp. baking powder; 5 oz. Baker's Unsweetened Chocolate, melted; 1 cup lukewarm strong black coffee Walgreens $6.99 thru 02/06; 3/4 cup sour cream; 1/4 cup oil; 1 pkg. (397 g) Kraft Caramels; 4 Tbsp. milk; 1/3 cup chopped, toasted pecans

Servings: persons

2 cups all purpose flour
1 3/4 cups granulated sugar
2 tsp. baking soda
1 tsp. baking powder
5 oz. Baker's Unsweetened Chocolate, melted
1 cup lukewarm strong black coffee Walgreens $6.99 thru 02/06
3/4 cup sour cream
1/4 cup oil
1 pkg. (397 g) Kraft Caramels
4 Tbsp. milk
1/3 cup chopped, toasted pecans

1
IN large mixer bowl combine first 8 ingredients; beat on HIGH 3 minutes or until blended.
2
POUR into a greased and floured 9 inch springform pan.
3
BAKE at 350F for 1 hour or until toothpick inserted in centre comes out clean.
4
COOL 10 minutes; remove from pan.
5
FILLING: MICROWAVE caramels with milk on HIGH for 3 minutes or until melted; stir until smooth.
6
WITH small wooden spoon handle, poke holes into cake, spacing the holes evenly apart.
7
POUR caramel filling into holes and over top of cake.
8
GARNISH: SPRINKLE with pecans.

1043

kcal

Calories

Fat

159

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups all purpose flour, 1 3/4 cups granulated sugar, 2 tsp. baking soda, 1 tsp. baking powder, and more.

Yes, BAKER'S Chocolate Caramel Explosion Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

BAKER'S Chocolate Caramel Explosion Cake

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