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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