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Caramel Chocolate Cake

The crowd will cheer when you bring out this masterpiece! A creamy caramel frosting lends old-fashioned flavor to the moist chocolate cake. "This dessert is a hit whenever I serve it," notes Esther Wise of Longmont, Colorado.
  • Total Time
    Prep: 20 min. Bake: 35 min. + cooling
  • Makes
    15 servings

Ingredients

  • 3 ounces unsweetened chocolate
  • 1 cup water
  • 1 teaspoon red food coloring, optional
  • 1/2 cup shortening
  • 2 cups sugar
  • 3 large eggs
  • 2-1/2 cups all-purpose flour
  • 1-1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • CARAMEL FROSTING:
  • 2 cups packed brown sugar
  • 2/3 cup milk
  • 1/4 cup butter, cubed
  • 1/4 teaspoon salt
  • 1 cup confectioners' sugar
  • 2 tablespoons heavy whipping cream
  • 2 teaspoons vanilla extract
  • 15 pecan halves

Directions

  • In a small saucepan, melt chocolate in water. Stir in food coloring if desired. Remove from the heat; cool completely. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Add cooled chocolate mixture; beat on medium speed for 1 minute.
  • Pour into a greased 13x9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
  • For frosting, combine the brown sugar, milk, butter and salt in a large heavy saucepan. Bring to a boil over medium heat, stirring constantly. Cook and stir until a candy thermometer reads 234° (soft-ball stage). Remove from the heat; cool to lukewarm. Transfer to a small bowl; beat in confectioners' sugar, cream and vanilla until mixture achieves spreading consistency. Frost cake. Garnish with pecans.
Nutrition Facts
1 piece: 506 calories, 18g fat (8g saturated fat), 65mg cholesterol, 303mg sodium, 82g carbohydrate (64g sugars, 2g fiber), 5g protein.

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