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Category: Cakes
Prep Time: Cook Time: Total Time:
1 cup water
1 cup butter
1/3 cup cocoa
2 cups flour
2 cups sugar
1 tsp baking soda
1/2 tsp salt
3 eggs
3/4 cup sour cream and caramel ice cream topping
CHOCOLATE FROSTING (recipe follows)
1-1/3 cups (8 oz. pkg.) HERSHEY’S Milk Chocolate Baking Pieces Filled with Caramel
Heat oven to 350. Grease and flour 13x9 inch baking pan. Combine water, butter and cocoa in small saucepan. Cook over medium heat, stirring occasionally, until mixture boils; boil and stir 1 minute. Remove from heat; set aside. Stir together flour, sugar, baking soda and salt in large bowl. Add eggs and sour cream; beat until well blended. Add cocoa mixture; beat just until blended (batter will be thin). Pour into prepared pan.
Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Remove from oven. With large, two-pronged fork carefully pierce cake to bottom of pan, making rows about 1 inch apart covering length and width of cake. Spread caramel topping over warm cake. Cool completely in pan on wire rack. Prepare chocolate frosting; carefully spread over top, covering caramel. Sprinkle baking pieces over frosting, pressing down lightly. Cut into squares. Cover; refrigerate leftover cake. 12 to 15 servings.
CHOCOLATE FROSTING: Beat 6 tbsp softened butter in small mixer bowl until fluffy. Stir together 1/2 cup cocoa and 2 2/3 cups confectioners sugar. Gradually beat alternately with 1/3 cup milk into butter, beating to spreading consistency. Blend in 1 tsp vanilla extract. About 2 cups frosting.
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CARAMEL DANDY CAKE
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Category: Cakes
Prep Time: Cook Time: Total Time:
1 cup water
1 cup butter
1/3 cup cocoa
2 cups flour
2 cups sugar
1 tsp baking soda
1/2 tsp salt
3 eggs
3/4 cup sour cream and caramel ice cream topping
CHOCOLATE FROSTING (recipe follows)
1-1/3 cups (8 oz. pkg.) HERSHEY’S Milk Chocolate Baking Pieces Filled with Caramel
Heat oven to 350. Grease and flour 13x9 inch baking pan. Combine water, butter and cocoa in small saucepan. Cook over medium heat, stirring occasionally, until mixture boils; boil and stir 1 minute. Remove from heat; set aside. Stir together flour, sugar, baking soda and salt in large bowl. Add eggs and sour cream; beat until well blended. Add cocoa mixture; beat just until blended (batter will be thin). Pour into prepared pan.
Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Remove from oven. With large, two-pronged fork carefully pierce cake to bottom of pan, making rows about 1 inch apart covering length and width of cake. Spread caramel topping over warm cake. Cool completely in pan on wire rack. Prepare chocolate frosting; carefully spread over top, covering caramel. Sprinkle baking pieces over frosting, pressing down lightly. Cut into squares. Cover; refrigerate leftover cake. 12 to 15 servings.
CHOCOLATE FROSTING: Beat 6 tbsp softened butter in small mixer bowl until fluffy. Stir together 1/2 cup cocoa and 2 2/3 cups confectioners sugar. Gradually beat alternately with 1/3 cup milk into butter, beating to spreading consistency. Blend in 1 tsp vanilla extract. About 2 cups frosting.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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