Recipe of Appetizing To much chocolate cake with caramel icing

Hello everybody, welcome to our recipe page. Today I will show you how to prepare a distinctive dish, To much chocolate cake with caramel icing. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

To much chocolate cake with caramel icing Recipe. In a large bowl whisk together the flour, cocoa, baking powder, baking soda and salt. 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.

You can have To much chocolate cake with caramel icing using 12 ingredients and 3 steps. Here is how you achieve that.

Ingredients of To much chocolate cake with caramel icing

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

Line bottom of pans with parchment paper.Chocolate fudge cake with salted caramel icing.If you're looking for an easy, decadent, and oh-so-yummy chocolate fudge cake, this is the perfect recipe.The key to this layer cake's lusciously messy look?

To much chocolate cake with caramel icing step by step

1. Preheat oven to 350°F (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.

The cake was very moist, and I like the mild chocolate flavor, but there was way too much clove.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.

A short spell in the freezer, which allows the ganache to set over the cake layers so that the buttercream can be spread on top of it.Make sure there is enough space in your freezer before you assemble the cake.Butter - It's best to use unsalted butter in this recipe, if you use salted, reduce the amount of added salt used.It's best to soften the butter before mixing it so it combines easier.Brown Sugar - Use brown sugar rather than white in this recipe.