Name: Caramel Chocolate Cake
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 3 ounces unsweetened chocolate -; 1 cup water -; 1 teaspoon red food coloring, optional -; 1/2 cup shortening -; 2 cups sugar -; 3 large eggs -; 2-1/2 cups all-purpose flour -; 1-1/2 teaspoon baking soda -; 1/2 teaspoon salt -; 1 cup 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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Caramel Chocolate Cake

1. 3 ounces unsweetened chocolate -

2. 1 cup water -

3. 1 teaspoon red food coloring, optional -

4. 1/2 cup shortening -

5. 2 cups sugar -

6. 3 large eggs -

7. 2-1/2 cups all-purpose flour -

8. 1-1/2 teaspoon baking soda -

9. 1/2 teaspoon salt -

10. 1 cup sour cream -

11. CARAMEL FROSTING: -

12. 2 cups packed brown sugar -

13. 2/3 cup milk -

14. 1/4 cup butter, cubed -

15. 1/4 teaspoon salt -

16. 1 cup confectioners' sugar -

17. 2 tablespoons heavy whipping cream -

18. 2 teaspoons vanilla extract -

19. 15 pecan halves -

How to cook deliciously - Caramel Chocolate Cake

1. Stage

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. Stage

Pour into a greased 13x9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

3. Stage

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.