Ooey Gooey Caramel Cake

  • Yield 12 servings

A layered chocolate cake, iced with caramel frosting, caramel dip and pecans

oooegy_gooey_caramel_cake

Ingredients

Cake:
1 1/2 cups boiling water
3/4 cup unsweetened cocoa
1 1/2 cups granulated sugar
6 tablespoons butter, softened
1 teaspoon vanilla extract
2 eggs
1 2/3 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
Frosting and Topping:
2 tablespoons butter, softened
1/4 cup packed dark brown sugar
3 tablespoons milk, divided
2 teaspoons vanilla extract
2 cups confectioners' sugar
1 cup caramel apple dip
1/4 cup finely chopped pecans, toasted

Instructions

  1. Preheat oven to 350F.  Coat bottoms of two 8-inch round cake pans with cooking spray; line with wax paper.  Coat paper with spray; dust with flour.
  2. To prepare cake, combine boiling water and cocoa in a small bowl; whisk until well blended.  Cool. Combine sugar, butter, and vanilla.  Beat with a mixer on medium speed until well blended.  Add eggs, one at a time, beating well after each addition.  Combing flour, baking soda, baking powder and salt.  Add flour mixture and cocoa mixture alternately to sugar mixture.  Pour into pans.  Bake 25 minutes, or until a wooden tooth pick inserted in the center comes out clean.  Cool in pans on a wire rack 10 minutes.  Remove from pans and cool completely.
  3. To prepare frosting, melt butter in a small saucepan; add brown sugar and 2 tablespoons milk.  Cook until sugar melts.  Remove from heat and cool slightly.  Pour into a large bowl; beat in vanilla and confectioners’ sugar until smooth.  Add remaining milk, 1 teaspoon at a time, to reach spreading consistency.  Spread half the frosting on top of one cake layer.
  4. To prepare topping, spoon caramel dip into a small baggie.  Snip off one corner; drizzle half over frosted layer.  Top with second layer, spread remaining frosting over top, and drizzle with remaining dip.  Sprinkle with pecans.

—Laura Frerich, Napoleon, OH

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