How to Make Delicious To much chocolate cake with caramel icing

To much chocolate cake with caramel icing. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Old School style Caramel Butter Cake with Fudgy Chocolate Frosting. Taking a step back into our grandma's youth with this DELICIOUS butter cake.

The other problem I had was the icing. I followed the recipe, but when I put the hot icing on the cake it just ran off the cake and all over the counter. In a large bowl whisk together the flour, cocoa, baking powder, baking soda and salt. You can cook To much chocolate cake with caramel icing using 12 ingredients and 3 steps. Here is how you achieve it.

Ingredients of To much chocolate cake with caramel icing

1. It's of cake.
2. Prepare 1 of (18.25 ounce) package devil's food cake mix.
3. Prepare 1 of 5.9 ounce) package instant chocolate pudding mix.
4. It's 1 cup of sour cream.
5. Prepare 1 cup of vegetable oil.
6. You need 4 of eggs.
7. You need 1/2 cup of warm water.
8. It's 2 cup of semisweet chocolate chips.
9. You need of simple caramel frosting.
10. It's 1/2 can of vanilla frosting.
11. You need 1/4 can of caramel ice cream topping.
12. Prepare 1 of mix both ingredients together and drizzle over cake.

In a separate large bowl using a stand or electric mixer on medium speed, beat together the oil and sugars followed by the eggs and vanilla. Line bottom of pans with parchment paper. How to make a Chocolate Sheet Cake with Chocolate Caramel Frosting (GF): Mix together the sugar, flour, cocoa powder, baking soda, baking powder, and salt; mix until evenly combined Add the buttermilk, oil, eggs, chocolate extract, and vanilla; mix on low until combined then add the boiling water and carefully mix until smooth and blended. Luckily, the six layers of chocolate cake, homemade caramel, and a seriously stunning frosting were well worth it despite the fact that I almost burned my kitchen down.

To much chocolate cake with caramel icing step by step

1. Preheat oven to 350F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan..
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, drizzle caramel frosting.

I can say that for me, it is just almost too much chocolate cake. I love that this cake is guaranteed to rise and have a fine texture due to the cake and pudding mixes yet it is lifted from being 'just a cake mix' by the addition of sour cream and the chocolate chips. Chocolate Cake with Salted Caramel Frosting #ChocolateforJoan As you may have guessed from the title, today's recipe is dedicated to chocolate and Joan, the blogger and creator of the widely popular blog, Chocolate, Chocolate and More. The rich chocolate flavor balances the sweetness from the caramel icing perfectly. However, this should not be confused with a Southern caramel cake, which is different and is composed of a vanilla cake, topped off with caramel icing.

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