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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Chocolate and caramel is my son's favorite of flavor combinations. This cake was a special way to make a birthday cake for him. I served it with vanilla ice cream on the side while the cake was still warm. It is good after it has cooled to also top with a dusting of confectioner's sugar or just plain too but our favorite way is to always have it a bit warm. Found this gem in A Chocolate Christmas cookbook. Ingredients:
1 2/3 cups all-purpose flour |
2/3 cup cocoa |
1 1/2 teaspoons baking powder |
1 teaspoon salt |
1 1/2 cups low-fat buttermilk |
1 1/2 cups sugar |
1/2 cup shortening |
2 eggs |
1 1/2 teaspoons vanilla |
30 caramels, unwrapped |
1 (14 ounce) can sweetened condensed milk |
Directions:
1. Preheat oven to 350°F Grease and flour a 9x13 baking pan.
2. Combine the flour, cocoa, baking powder and salt together using a whisk.
3. In a large mixing bowl, on low speed combine the buttermilk, sugar, shortening, eggs and vanilla and the flour mixture until blended.
4. Beat on high speed, scraping sides of bowl occasionally, for an additional l3 minutes.
5. Pour half of the cake mixture into the prepared pan and bake for 15 minutes.
6. In the meantime, melt the caramels and sweetened condensed milk together.
7. After the first baking time, spread the caramel mixture over the warm cake. Put the remaining batter on top of the caramel and bake an additional 15-20 minutes or until done.
8. Serve warmed is best in my opinion topped with a scoop of vanilla ice cream.
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