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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 15 |
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The crowd will cheer when you bring out this masterpiece! A creamy caramel frosting lends old-fashioned flavor to the moist chocolate cake. This dessert is a hit whenever I serve it, notes Esther Wise of Longmont, Colorado. Ingredients:
3 ounces unsweetened chocolate |
1 cup water |
1 teaspoon red food coloring, optional |
1/2 cup shortening |
2 cups sugar |
3 eggs |
2-1/2 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 cup (8 ounces) sour cream |
caramel frosting: |
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 |
Directions:
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 13-in. x 9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted near 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 234° (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. Yield: 15 servings.
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