CHOCOLATE CARAMEL CAKE
INGREDIENTSCaramel Icing or Frosting
- 1.5 cups Butter Unsalted
- 2 cans Evaporated milk 12 oz. each
- 2 cups Granulated sugar
- 2 tsp Vanilla extract
Chocolate Cake
- 2 cups Granulated sugar
- 1 3/4 cups All-purpose flour
- 3/4 cup Cocoa powder
- 1.5 tsp Baking powder
- 1.5 tsp Baking soda
- 2 Eggs Large
- 1 cup Buttermilk
- 1/2 cup Oil
- 1 tbsp Vanilla extract
- 1 cup Water Boiling hot
INSTRUCTIONS
- In a large mixing bowl, add eggs, milk, oil, vanilla extract and mix until smooth. Keep aside.
- In another mixing bowl, whisk together sugar, flour, cocoa, baking powder, baking soda.
- Dump the dry mixture into the wet mixture, alternating with the hot water and mix until just combined.
- Pour batter in a greased/floured round cake pan (Dimensions: 9×3).
- Bake at 350 degrees for 40-45 minutes or until an inserted toothpick in the center comes out clean.
- Allow the cake to cool down completely.
Icing
- While the cake is baking and cooling, prepare the icing: In a nonstick saucepan, add butter, evaporated milk, and sugar and cook over medium heat until everything has fully melted.
- Reduce heat to “Low,” stirring often for the next 1.5-2 hours, ensuring it doesn’t burn and it thickened and darkened to a golden brown color.
- It’s ready when it can coat the back of your spoon.
- Remove from heat and add in vanilla extract.
- Let it cool for 30-40 minutes and allow it to thicken even further.
- Pour this on top of the cooled cake and use a spatula to spread it out and make swirls on top.
- Sprinkle some chopped nuts around the top and bottom of the cake. Enjoy!
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