Best Sharons Chocolate Caramel Cake Recipes

Chocolate Caramel Cake image

Provided by HokiesMom

Categories Dessert

Time 40m

Yield 12 slices, 12 serving(s)

Number Of Ingredients 11

1 2/3 cups all-purpose flour
2/3 cup cocoa
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups low-fat buttermilk
1 1/2 cups sugar
1/2 cup shortening
2 eggs
1 1/2 teaspoons vanilla
30 caramels, unwrapped
1 (14 ounce) can sweetened condensed milk

Steps:

Preheat oven to 350°F Grease and flour a 9x13" baking pan.
Combine the flour, cocoa, baking powder and salt together using a whisk.
In a large mixing bowl, on low speed combine the buttermilk, sugar, shortening, eggs and vanilla and the flour mixture until blended.
Beat on high speed, scraping sides of bowl occasionally, for an additional l3 minutes.
Pour half of the cake mixture into the prepared pan and bake for 15 minutes.
In the meantime, melt the caramels and sweetened condensed milk together.
After the first baking time, spread the caramel mixture over the warm cake. Put the remaining batter on top of the caramel and bake an additional 15-20 minutes or until done.
Serve warmed is best in my opinion topped with a scoop of vanilla ice cream.

Nutrition Facts : Calories 481.9, Fat 15.1, SaturatedFat 5, Cholesterol 45.2, Sodium 387.7, Carbohydrate 80.1, Fiber 1.4, Sugar 61.1, Protein 8.5

Chocolate Caramel Cake image

Provided by Summer Breeze

Categories Dessert

Time 50m

Yield 1 Cake, 12 serving(s)

Number Of Ingredients 8

1 (18 1/4 ounce) package devil's food cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1/2 cup sweetened condensed milk
3/4 cup caramel ice cream topping
3 (1 1/2 ounce) chocolate-covered english toffee bars, coarsely chopped
1 (8 ounce) container frozen whipped topping, thawed

Steps:

Bake cake according to package directions for a 9x13 inch pan and cool on a wire rack for 5 minutes.
Make slits across the top of the cake, making sure not to go through to the bottom.
In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended.
Slowly pour over the warm cake, letting it sink into the slits; sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm.
Let cake cool in pan completely.
Top each slice with whipped topping, more chocolate toffee bar chunks, and swirls of carmel topping, if desired.
Refrigerate and serve right from the pan!