CHOCOLATE CARAMEL CAKE

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5 from 22 votes

The Chocolate Caramel Cake combines chocolate cake layers with a rich caramel sauce and melted chocolate chips in a layered baking process. Its moist cake base is enhanced with sour cream and an extra egg for tenderness, while the caramel topping adds sweetness and gooey texture. A pourable chocolate and sweetened condensed milk frosting completes the dessert with a glossy finish.

Servings: 1 13x9" Pan

Course: Cake, Baked Goods

Ingredients

Cake

1 chocolate cake mix and ingredients called for on the box, standard size
1 egg in addition to what’s called for on the box, extra
½ cup sour cream
1 cup semisweet chocolate chips
½ cup heavy cream
½ cup butter
14 ounces caramels unwrapped, individually wrapped

Pourable Frosting

1 cup semisweet chocolate chips
1 sweetened condensed milk standard sized can
1 tsp vanilla

Instructions

Cup of Yum

Preheat oven to 350 degrees F Lightly grease a 13x9 inch pan.
Make cake mix according to package directions, adding in an extra egg and ½ cup sour cream to the ingredients.
Pour 1/2 of the cake batter into the prepared pan and bake at 350 degrees for 20 minutes.
While cake is baking, in a heavy saucepan over low to medium heat melt caramels, heavy cream and butter. Stir well until melted and combined.
Remove cake from oven after 20 minutes of baking and pour caramel sauce over top of baked cake. Sprinkle 1 cup chocolate chips over caramel. Pour remaining cake batter over top and return to oven to continue baking for 20 to 25 minutes more.
Remove from oven and allow to cool for approximately five minutes.
Combine remaining chocolate chips and sweetened condensed milk in a microwave safe bowl and microwave for one minute. Remove and stir until well combined. If chocolate chips are not completely melted return to microwave for 15 seconds, remove and stir. Repeat until melted and smooth. Stir in vanilla. Pour over the top of the cake. Allow to sit for approximately five minutes.

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