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    Chocolate Explosion Cake

    List of Ingredients




    2 cups all-purpose flour
    1 3/4 cups sugar
    2 teaspoons baking soda
    1 teaspoon baking powder
    5 squares unsweetened chocolate, melted
    1 cup lukewarm strong coffee
    3/4 cup sour cream
    1/4 cup oil

    Topping:
    1 package (397 g) Kraft caramels
    4 tablespoons milk
    1/3 cup chopped roasted pecans

    Recipe



    In large mixer bowl combine all ingredients (except topping). Beat until blended. Pour into greased and floured 9-inch springform pan.

    Bake at 350 F for 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.

    Microwave caramels with milk until melted; stir until smooth. With small wooden spoon handle, poke holes into cake.

    Pour in filling and garnish with chopped roasted pecans.

    Refrigerate.

    Serve with a dollop of whipped topping if desired.

    Yield: 1 cake
 

 

 

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