Oooey Gooey Caramel Cake Recipe
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 This recipe for Oooey Gooey Caramel Cake, by Joyce Manwiller, is from Joyce Manwiller's Recipe Box,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Joyce Manwiller
Added: Friday, January 11, 2008
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Category: |
Category: |
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Ingredients: |
Ingredients: Cake:
1 1/2 cups boiling water
3/4 cup unsweetened cocoa
1 1/2 cups sugar
6 Tbs butter, softened
1 tsp vanilla
2 eggs
1 2/3 cups flour
1 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
Frosting:
2 Tbs butter softened
1/4 cup dark brown sugar packed
3 Tbs milk - divided
2 tsp vanilla
2 cups confectioner's' sugar
1 cup caramel apple dip
1/4 cup finely chopped pecans, toasted
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Directions: |
Directions:1. Preheat oven to 350ºF. Coat the bottoms of two 8 inch round cake pans with cooking spray; line with wax paper. Coat paper with spray and 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. Combine flour, baking soda, baking powder and salt. Add flour mixture and cocoa mixture alternately to sugar mixture. Pour into pans. Bake 2 minutes or until a wooden pick inserted in the center come out clean. Cool in pans for 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 form heat and cool slightly. Pour into a large bowl; beat in vanilla and confectioners; sugar until smooth. Add the 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. Serves 12 |
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