To much chocolate cake with caramel icing. For more information, see our privacy policy. This Best Ever Chocolate Bundt Cake with Caramel Oh yes, the cake. This Turtle Chocolate Layer Cake is a super moist chocolate cake filled with caramel icing, pecans and chocolate ganache.
Cut the cake into wedges while warm, and serve with caramel sauce spooned over it. Chocolate Spice Cake with Caramel Icing. The caramel icing can be a little tricky because you have to work quickly, but it's so worth it! —Mariann James, Ferguson, Missouri. You can have To much chocolate cake with caramel icing using 12 ingredients and 3 steps. Here is how you cook it.
Ingredients of To much chocolate cake with caramel icing
- You need of cake.
- You need 1 of (18.25 ounce) package devil's food cake mix.
- You need 1 of 5.9 ounce) package instant chocolate pudding mix.
- It’s 1 cup of sour cream.
- It’s 1 cup of vegetable oil.
- It’s 4 of eggs.
- You need 1/2 cup of warm water.
- Prepare 2 cup of semisweet chocolate chips.
- You need of simple caramel frosting.
- Prepare 1/2 can of vanilla frosting.
- You need 1/4 can of caramel ice cream topping.
- You need 1 of mix both ingredients together and drizzle over cake.
And now comes this Chocolate Cake with Caramel Frosting. Caramel Chocolate Cake is the perfect poke cake for any gathering. An easy homemade cake soaks up caramel for a moist and rich dessert! It has been known in our family as Divorce Cake for years… the first time I made it, my husband loved it so much that he ate the WHOLE cake!
To much chocolate cake with caramel icing instructions
- Preheat oven to 350°F (175 degrees C).
- 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..
- 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.
Pour egg whites and sugar in a clean and heat proof bowl (preferably stainless steel or glass). It was a favorite of mine, and I actually made it a few times. One thing I love the most about this buttermilk cake is that it gets better with age. Let the cake cool completely before attempting to frost. This will get a little messy you will get icing on your hands but the point is to get all of the coconut on the cake.
