Ooey Gooey Caramel Cake
A layered chocolate cake that's generously iced with caramel frosting, caramel sauce and pecans.
Serves: 12
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ShareIngredients (17)
Cake
- 1½ cup Water
- ¾ cup Unsweetened Cocoa Powder
- 1½ cup Sugar
- 6 T Butter
- 1 tsp Vanilla Extract
- 2 Eggs
- 1⅔ cup All Purpose Flour
- 1 tsp Baking Soda
- ¾ tsp Baking Powder
- ¼ tsp Salt
Frosting and Topping
- 2 T Butter
- ¼ cup Dark Brown Sugar
- 3 T Milk
- 2 tsp Vanilla Extract
- 2 cup Confectioners' Sugar
- 1 cup Caramel Sauce
- ¼ cup Chopped Pecans
Directions
- 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.
- 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 toothpick inserted in the center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans and cool completely.
- 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.
- To prepare topping, spoon caramel sauce 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 caramel sauce. Sprinkle with pecans.
Ingredients (7)
- 33/4 cups Water
- 9 oz. Crown Royal Salted Caramel Whiskey
- 2 Oranges
- 15-20 Cloves
- 12 tsp. Brown Sugar
- 6 Cinnamon Stick Garnishes
- 6 Orange Peel Garnishes
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