Chocolate Caramel Cake Recipe

2 cups cake flour

2 teaspoons baking soda

1/2 teaspoon salt

1/2 cup butter

2 cups granulated sugar

3 large eggs

1+1/2 teaspoons vanilla

3oz. unsweetened chocolate; melted and cooled

1 cup sour cream

1 cup boiling water


1/2 cup butter

1 12oz package caramels; unwrapped

1 can sweetened condensed milk; (not evaporated)

Preheat the oven to 350 degrees. Grease and flour a 9x13-inch cake pan.

Cream the butter and sugar together in a large mixing bowl. Beat in the eggs, vanilla, sour cream, chocolate and water. Beat well at medium speed. Batter will be thin.

Divide the batter in half. Pour 1/2 the batter in the pan and bake for about 20 minutes.

Melt butter, caramel and condensed milk together. Pour over the baked half of cake. Pour remaining batter on top of the caramel mixture and return the pan to oven. Bake for 20 more minutes. Remove from oven and cool in the pan.

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