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Oooey Gooey Caramel Cake Recipe

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This recipe for Oooey Gooey Caramel Cake, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joyce Manwiller
Added: Friday, January 11, 2008


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

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

1. Preheat oven to 350F. 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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