Ingredients Jump to Instructions ↓

  1. Cake Batter

  2. 2 cups 125g / 4.4oz Cake flour

  3. 2 teaspoons 10ml Baking soda

  4. 1/2 teaspoon 2 1/2ml Salt

  5. 2 cups 396g / 13oz Granulated sugar

  6. 3 cups 594g / 20oz Eggs (large)

  7. 1 1/2 teaspoons 7 1/2ml Vanilla

  8. 3 oz 85g Unsweetened chocolate

  9. 1 cup 237ml Dairy sour cream

  10. 1 cup 237ml Water - boiling

  11. Filling

  12. 1/2 cup 99g / 3 1/2oz Butter or margarine

  13. 12 oz 340g Caramels

  14. 1 Sweetened condensed milk

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350F. Grease and flour a 9x13 pan. Set aside.

  2. Sift together cake flour, baking soda and salt.

  3. Set aside. Beat butter and sugar together in a large mixing bowl. Blend in the eggs and beat until light and fluffy. Stir in vanilla and melted chocolate.

  4. Alternately, add the dry ingredients and the sour cream to the butter mixture. Beat well after each addition. Stir in the boiling water. (Batter will be thin.) Divide cake batter in half. Pour one half into prepared cake pan.

  5. Bake 10-12 minutes or until firm to touch.

  6. Remove from oven.

  7. Meanwhile, prepare filling. Mix the butter, caramels and sweetened condensed milk in a sauce pan and melt over low heat, stirring often. Can be melted in the microwave.

  8. When melted, pour the mixture over the half baked cake. Pour the remaining cake batter over the caramel mixture and return to the oven.

  9. Bake for 15-25 minutes or until firm to the touch Cool and frost or serve with whipped cream or a la mode.


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