Sharons Chocolate Caramel Cake Recipes

CHOCOLATE CARAMEL CAKE

Chocolate Caramel Cake image

Make and share this Chocolate Caramel Cake recipe from Food.com.

Provided by Summer Breeze

Categories Dessert

Time 50m

Yield 1 Cake, 12 serving(s)

Number Of Ingredients 8

Ingredients

1 (18 1/4 ounce) package devil's food cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1/2 cup sweetened condensed milk
3/4 cup caramel ice cream topping
3 (1 1/2 ounce) chocolate-covered english toffee bars, coarsely chopped
1 (8 ounce) container frozen whipped topping, thawed

Steps:

Bake cake according to package directions for a 9x13 inch pan and cool on a wire rack for 5 minutes.
Make slits across the top of the cake, making sure not to go through to the bottom.
In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended.
Slowly pour over the warm cake, letting it sink into the slits; sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm.
Let cake cool in pan completely.
Top each slice with whipped topping, more chocolate toffee bar chunks, and swirls of carmel topping, if desired.
Refrigerate and serve right from the pan!

CHOCOLATE CARAMEL CAKE

Chocolate Caramel Cake image

Chocolate layer cake with chocolate/pecan topping and caramel drizzle.

Provided by TAYRIVES

Categories Desserts Chocolate Dessert Recipes

Time 58m

Yield 10

Number Of Ingredients 17

Ingredients

2 cups all-purpose flour
½ cup cocoa powder
1 teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cinnamon
1 ¾ cups white sugar
¾ cup shortening
2 eggs
2 teaspoons vanilla extract
1 cup buttermilk
½ cup water
½ (14 ounce) bag caramels, unwrapped
¼ cup milk
¼ cup butter
2 cups pecan pieces
1 cup semisweet chocolate chips

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line two 9-inch round cake pans with parchment paper. Grease and flour the parchment paper.
Combine flour, cocoa powder, salt, baking soda, baking powder, and cinnamon in a bowl.
Beat sugar and shortening together in a large bowl with an electric mixer. Mix in eggs and vanilla extract until smooth. Mix in buttermilk and water. Add flour mixture slowly, beating on low speed until batter is smooth and creamy, about 3 minutes. Pour batter into the prepared pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Place pans on a wire rack to cool, about 10 minutes. Invert cakes carefully onto serving plates.
Combine caramels, milk, and butter in a saucepan over low heat; cook, stirring frequently, until caramels are melted, 5 to 10 minutes. Remove from heat and cool for 3 minutes.
Sprinkle 1/2 of the pecan pieces and chocolate chips over 1 cake layer, leaving a 1/4-inch border. Pour 1/4 of the caramel on top. Place second cake layer on top. Sprinkle remaining pecans and chocolate chips over the cake. Pour remaining caramel on top, allowing some to drizzle down the sides.

Nutrition Facts : Calories 748.9 calories, Carbohydrate 86.9 g, Cholesterol 52.2 mg, Fat 44.5 g, Fiber 5.2 g, Protein 9.4 g, SaturatedFat 12.5 g, Sodium 477.4 mg, Sugar 59.6 g

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