Rich Chocolate Caramel Cake
Using sweetened condensed milk adds a great caramel flavor to this simple cake. Bake it in two 9″ pans about 25 minutes, then layer with the frosting for a birthday cake!
INGREDIENTS | SERVES 16
- ¾ cup butter, softened
- ½ cup brown sugar
- 1 (14-ounce) can sweetened condensed milk
- 2½ cups all-purpose flour
- ⅓ cup cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons apple cider vinegar
- 1 cup chocolate milk
- ¼ cup sparkling water
- 1 teaspoon vanilla
- 2 (1-ounce) squares semisweet chocolate, melted
- 1 recipe Caramel Frosting
Preheat oven to 350ºF. Spray a 13″ × 9″ pan with nonstick baking spray containing flour and set aside.
In large bowl, combine butter and brown sugar and beat until light and fluffy. Gradually add condensed milk; beating until smooth.
In medium bowl, combine flour, cocoa, baking powder, baking soda, and salt and mix to combine.
In small bowl, combine vinegar, chocolate milk, sparkling water, and vanilla.
Add flour, alternately with milk mixture, to butter mixture, beginning and ending with dry ingredients.
Stir in the melted chocolate; pour into prepared pan. Bake 30–40 minutes, or until top springs back when lightly touched in center and cake begins to pull away from sides of pan.
Cool completely on wire rack. Frost with Caramel Frosting.
Fat: 20.85 grams
Saturated Fat: 12.93 grams
Carbohydrates: 81.67 grams
Sodium: 331.57 mg
Egg-free cakes were common during World War II when rationing forced housewives to adapt. If someone in your family has an egg allergy, look for cookbooks from that time to find tried-and-true egg-free recipes. You can usually find them in used bookstores and on the Web, particularly AbeBooks.com and Alibris.