Chocolate Caramel Cake

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I’m so sorry for not updating this blog for quite a while.  I’ve been busy during the holidays and it’s only now I found time to post a new recipe.  Chocolate caramel cake is an all time favorite in my home and this is so far the best recipe I have tried.  This one is from

caramel cake


  • 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


  1. Preheat oven to 350°F Grease and flour a 9×13″ 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.

This entry was posted on Tuesday, February 4th, 2014 at 5:15 pm and is filed under . You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.

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