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Chocolate Carmelious Cake




Source of Recipe


Internet


List of Ingredients




¾ cup of butter
3 1/3 cups of flour
3 cups of sugar
3 teaspoons of baking soda
3 eggs
¾ cups of Hershey’s European Cocoa
1 ½ teaspoon of vanilla
1 ½ cup of boiling water
1 ½ cups of buttermilk


Recipe



In a large mixer bowl beat butter and sugar. Add eggs. Cream until light and fluffy. Adm vanilla. Alternate adding flour, cocoa, and baking soda with buttermilk. Add the boiling water last. Beat till smooth. Grease 2 8 inch square cake pans. Line with wax paper. Divide paper evenly between pans. Bake in a 325 oven for 40 to 45 minutes. Remove and cool.

Carmel Filling Ingredients:
1 cup of milk
5 tablespoons of flour
1 cup of fine sugar
1 cup of butter
½ cup of Hershey’s caramel ice cream topping

In a small saucepan, cook flour and milk until thick. Set aside to cool. IN a large mixer, beat butter and fine sugar till fluffy. Add cooked mix and beat till fluffy. Add caramel topping and blend well. Set aside.

Icing Ingredients:
½ cup of butter
¼ cup of butter flavored Crisco
5 cups of confectioners sugar
6 to 8 tablespoons of milk
½ cup of Hershey’s sugar
2 tablespoons of Hershey’s caramel topping
1 tablespoon of vanilla

Layer the cake with the caramel filing in between layers. Frost.