Sunday, June 22, 2014

chocolate caramel cake

I was listening to the radio this week, and the show's host was talking about that Miranda Lambert song, Automatic, which waxes nostalgic about pay phones, snail mail, and using a Rand McNally to get where you're going.   While admittedly have a fascination with most things vintage, I definitely appreciate having a maps app on my phone to help me get around, and I certainly think those hand-crank windows and lack of air conditioning in my mom's old Jeep Wrangler make it less than ideal as a method of summertime transportation to work.  While vintage isn't bad, improvements certainly aren't either.


Thus, we come to this cake:  this recipe is certainly '90s vintage, and I'm pretty sure my family has been making it since before dial-up was popular.  We made this cake up for my little sister's Mia's birthday this year, and we put a twist on the original recipe.  Here, I shared both the '90s vintage recipe and the everything-homemade-since-all-the-things-are-on-the-line-nowadays recipe that we used this year.


The Easy 9x13 Sheet Cake
INGREDIENTS
1 package of chocolate cake mix
1 (14-ounce) bag of caramel candies
1/3 cup of evaporated milk
1 stick (1/2 cup) butter
1 cup mini chocolate chips

INSTRUCTIONS
  1. Preheat oven to 350 degrees F.
  2. Prepare cake mix per package instructions.
  3. Pour half the cake batter into a greased 9x13 pan; bake 15 minutes.
  4. While the cake is baking, unwrap the caramels, and melt them with the butter and evaporated milk in a double boiler.
  5. When the cake has baked 15 minutes, pour the caramel mixture over the partially baked cake.  Top the caramel mixture with chocolate chips and then with the rest of the cake batter.
  6. Bake 25 minutes longer.



The Cake-From-Scratch Cake
(shown in the photos)

INGREDIENTS
1 cup all-purpose flour
1 1/4 cups sugar
3/8 cups unsweetened cocoa powder, preferably Dutch process (I always use Hershey’s Special Dark Cocoa Powder)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup neutral vegetable oil
1/2 cup (4 ounces) sour cream
3/4 cups coffee
1 tablespoon distilled white vinegar
1/2 teaspoon vanilla extract
1 egg
1 (14-ounce) bag of caramel candies
1/3 cup of evaporated milk
1 stick (1/2 cup) butter
1 cup mini chocolate chips

INSTRUCTIONS
  1. Preheat oven to 350 degrees F.
  2. Generously grease both 9-inch round cake pan and a 6-inch round cake pan.  Line each pan with parchment paper, grease over the parchment paper, and then flour both cake pans.
  3. In a large bowl or stand mixer, sift together the flour, sugar, cocoa powder, baking soda, and salt.
  4. Add the sour cream and vegetable oil to the dry ingredients and mix until combined.
  5. Slowly pour in the coffee a little at a time, stirring until a smooth mixture forms.  After the coffee and other ingredients are smoothly combined, stir in the vinegar and vanilla.
  6. Whisk in the eggs until smooth.
  7. Divide between the two cake pans--the 9-inch pan will require more batter, so it will not be an even division.
  8. Bake at 350 for 20 to 30 minutes or until a cake tester comes out clean.  The 6-inch pan is likely to be done first.
  9. When the cakes have cooled, unwrap the caramels, and melt them with the butter and evaporated milk in a double boiler.
  10. Pour a good amount of the caramel sauce over the bottom 9-inch cake.  Sprinkle with chocolate chips.  Top with the 6-inch cake and pour the remaining caramel sauce over it.  Sprinkle with more chocolate chips.

2 comments :

  1. I don't quite remember life before the internet - Wikipedia, Google! - and digital cameras :)

    On the other hand, this cake? Definitely looks and sounds like a keeper!

    ReplyDelete