Caramel Chocolate Cake Recipe

Name: Caramel Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ounces unsweetened chocolate; 1 cup water; 1 teaspoon red food coloring, optional; 1/2 cup shortening; 2 cups sugar; 3 large eggs; 2-1/2 cups all-purpose flour; 1-1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup sour cream; 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

Servings: persons

3 ounces unsweetened chocolate
1 cup water
1 teaspoon red food coloring, optional
1/2 cup shortening
2 cups sugar
3 large eggs
2-1/2 cups all-purpose flour
1-1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
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

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.
2
Pour into a greased 13x9-in. baking dish. Bake at 350u00b0 for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
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 234u00b0 (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.

4271

kcal

Calories

311

Fat

368

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 18 ingredients. The key ingredients include: 3 ounces unsweetened chocolate, 1 cup water, 1 teaspoon red food coloring, optional, 1/2 cup shortening, and more.

Yes, Caramel Chocolate 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.

Caramel Chocolate Cake

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