CHOCOLATE CARROT CAKE

Chocolate Carrot Cake image

No need for separate desserts for chocolate cake lovers and carrot cake fans-this one caramel-cream cheese frosted cake does it all!

Provided by My Food and Family

Categories Home

Time 1h30m

Yield 16 servings

Number Of Ingredients 9

Ingredients

1 pkg. (2-layer size) chocolate cake mix
1 cup shredded carrots (about 2)
1-1/2 tsp. ground cinnamon, divided
2 oz. BAKER'S Semi-Sweet Chocolate
10 KRAFT Caramels
2 tsp. milk
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup butter, softened
2 cups powdered sugar

Steps:

Heat oven to 350ºF.
Prepare cake batter and bake as directed on package for 2 (9-inch) round cake layers, blending carrots and 1 tsp. cinnamon into batter before pouring into prepared pans. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
Meanwhile, melt chocolate as directed on package; spread into very thin layer on baking sheet. Refrigerate 10 min. or until chocolate is firm but still pliable. Push metal spatula firmly onto bottom of baking sheet, under the chocolate, so chocolate curls as it is pushed. Use toothpick to carefully place chocolate curls on waxed paper-covered baking sheet. Refrigerate 15 min. or until firm.
Microwave caramels and milk in microwaveable bowl on HIGH 1 min. or until caramels are completely melted when stirred. Cool.
Beat cream cheese and butter in large bowl with mixer until blended. Add caramel sauce and remaining cinnamon; mix well. Gradually beat in sugar. Stack cake layers on plate, filling with 2/3 cup of the cream cheese mixture. Frost top and side of cake with remaining cream cheese mixture. Garnish with chocolate curls.

Nutrition Facts : Calories 360, Fat 21 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 60 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g