Chocolate Caramel Fudge Cake
I found this recipe in the Oregonian Food Day section. It is a very rich dessert. This is baked in two steps, but is still very easy.
- 10
Ingredients
- Batter:
- 2 cups Cake Flour
- 2 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 cup Butter
- 2 cups Sugar
- 3 Large Eggs
- 1-1/2 tsps Vanilla
- 3 oz Unsweetened Chocolate, melted and cooled
- 1 cup Sour Cream
- 1 cup Boiling Water
- Filling:
- 1/2 cup Butter
- 1 12oz Package Caramels, unwrapped
- 1 can Sweetened Condensed Milk
Preparation
Step 1
Preheat the oven to 350 degrees. Grease and flour 9x13 cake pan.
Sift together the cake flour, baking soda and salt; set aside.
In another mixing bowl, beat the butter and sugar together. Add the eggs and beat until light and fluffy. Stir in vanilla and melted chocolate.
Alternately add the dry ingredients and the sour cream to the butter mixture. Beat well after each addition. Stir in boiling water. (Batter will be thin.) Divide cake batter in half. Pour one half into the prepared cake pan. Bake 10 to 12 minutes, or until firm to touch. Remove from the oven. Prepare filling while first half is baking.
Filling: Mix the butter, caramels and sweetened condensed milk in a sauce pan and melt over low heat, stirring often.
Remove from the stove and pour the mixture over the baked half of cake. Pour the remaining cake batter over the caramel mixture and return to the oven. Bake for 15 to 20 minutes or until firm to the touch. When cool, serve with ice cream, whipped cream or frost with your favorite chocolate frosting.