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 |