Name: Chocolate Caramel Cake
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 16 servings
Cuisine: American
Ingredients: 14 ounces sweetened condensed milk; 1 cup caramel sauce; 8 ounces whipped topping or 3 cups whipped cream; chocolate sauce and chopped chocolate for garnish; 1 ¾ cups all-purpose flour; 1 ¾ cups granulated sugar; ¾ cup unsweetened cocoa powder; 2 teaspoons baking soda; 1 teaspoon baking powder; 2 eggs; 1 cup brewed coffee cooled; 1 tablespoon fresh lemon juice; 1 cup milk; ½ cup vegetable oil; ½ teaspoon vanilla extract

Instructions

10 steps

Cake (if using a box mix, follow the directions for a 9×13 pan)

HOMEMADE CHOCOLATE CAKE

Preheat oven to 350°F. Grease & flour a 9×13 inch pan.

Combine milk & lemon juice and set aside. (The mixture will thicken slightly)

Combine flour, sugar, cocoa, baking soda & baking powder in a large bowl.

Add eggs, coffee, soured milk, oil and vanilla. Beat medium speed for 2 minutes. Pour into prepared pans. (Your batter may seem runny at this point but it will bake up beautifully.)

Bake 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Be sure to check the cake at 30 minutes so it doesn't over cook.

30 min

Remove the cake from the oven and cool 15 minutes.

ASSEMBLY

Poke holes all over the entire cake using the end of a wooden spoon. Pour the sweetened condensed milk and ¾ of the caramel sauce over the cake allowing it to seep into the holes.

Cover and refrigerate overnight (minimum 4 hours, longer is better)

Top with whipped topping, remaining caramel sauce, chocolate sauce and chopped chocolate.

Progress

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