Lush Caramel Chocolate Cake

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   Cake:

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   In a large mixing bowl, stir the cocoa into the boiling water with a spoon until completely combined. Beat in butter, eggs, sugar and vanilla at low speed. Once those ingredients have been mixed together to form a consistant soupy mixture add the flour, baking soda and salt. Beat this new mixture at low speed for one minute until most ingredients have mixed somewhat, then beat at high speed for three minutes until the mixture is smooth and consistant. Pour the batter into a greased and floured bundt pan. Bake cake at 350 for 35-40 minutes. When the cake is baked through (springy to touch) let it cool for five minutes before removing from pan. Then place on serving dish. Sprinkle the cake with the toffee bits.

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   Topping:

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   In the last ten minutes of baking time for the cake you can begin to make the topping for the cake. (It is important not to start too early because the topping must be warm when placed on the cake.) In a small saucepan over medium heat stir the caramel topping and milk until it just begins to boil and then reduce heat. Remove from heat and pour over cake with the toffee bits.

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   The cake is best served warm but is also excellent cooled as the cake will soak up all the topping and become unbelievably moist and delicious.

* Per serving · 4 servings · Values may vary.

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