choc. caramel cake
By Yankee Magazine|Dec 09 2006|
Ingredients
Chocolate caramel cake
1-2/3 c. Flour
1-1/2 c. Sugar
2/3 c. Cocoa powder
1-1/2 tsp. Baking powder
1 tsp. Salt
1-1/2 c. Buttermilk
1/2 shortening
2 eggs
1-1/2 tsp. Vanilla
*********
30 caramels
1 can Eagle Brand milk
Instructions
Beat first 9 ingredients in large mixing bowl on low speed, scraping sides
of bowl,
Till blended, Beat on high, scraping sides occasionally for an additional 3
minutes.
Pour 1/2 of cake mix into a greased and floured 9×13 pan, and bake at 350
degrees
For 15 minutes.
In the meantime, melt the caramels and eagle brand milk together. Spread
over warm
Cake. Put remaining cake mixture on top of caramel mixture. Bake an
additional 15
Minutes, or until done.
May be served warm with vanilla ice cream for a real taste treat.
