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Oooey Gooey Caramel Cake




Source of Recipe


BBR


List of Ingredients




Cake:

1 1/2 cups boiling water
3/4 cups unsweetened cocoa
1 1/2 cups sugar
6 T softened butter
1 t vanilla
2 eggs
1 2/3 cups flour
1 t baking soda
1/4 t baking powder
1/4 t salt

Preheat oven to 350. Coat bottoms of two 8" round cake pans with cooking spray; line with wax paper. Coat paper with spray; dust with flour. To prepare cake, combine boiling water and cocoa in a small bowl; whisk until well blended. Cool. Combine sugar, butter & vanilla. Beat with a mixer on medium speed until well blended. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda, baking powder and salt. Add flour mixture and cocoa mixture alternately to sugar mixture. Pour into pans. Bake 25 minutes, or until wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans and cool completely

Recipe



Frosting and topping:

2 T softened butter
1/4 cup packed dark brown sugar
3 T milk, divided
2 t vanilla
2 cups confectioners sugar
1 cup caramel apple dip
1/4 cup finely chopped pecans, toasted

To prepare frosting, melt butter in a small saucepan; add brown sugar and 2 T milk. Cook until sugar melts. Revove from heat and cool slightly. Pour into a large bowl; beat in vanilla and confectioner sugar until smooth. Add remaining milk, one teaspoon at a time, to reach spreading consistency. Spread half the frosting on top of one cake layer. To prepare topping, spoon caramel dip into a small baggie. Snip off one corner; drizzle half over frosted layer. Top with second layer, spread remaing frosting over top and drizzle with remaining dip. Sprinkle with pecans.