CHOCOLATE SPICE CAKE WITH CARAMEL ICING
I found this recipe back in the late '80s and knew it was a special cake. The caramel icing can be a little tricky because you have to work quickly, but it's so worth it! -Mariann James, Ferguson, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line bottoms of 2 well-greased 9-in. round baking pans with parchment; grease paper. In a microwave, melt chocolate; stir until smooth. Cool slightly., In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate. In another bowl, whisk flour, baking powder, cinnamon, salt, allspice and cloves; add to creamed mixture alternately with milk, beating well after each addition., Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a small saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring occasionally. Cook and stir 3 minutes. Remove from heat; gradually beat in confectioners' sugar and vanilla., Place one cake layer on a serving plate; pour half of the warm icing over the cake. Top with remaining cake layer. Pour remaining icing over top of cake. If desired, top with caramel popcorn.
Nutrition Facts : Calories 589 calories, Fat 24g fat (15g saturated fat), Cholesterol 110mg cholesterol, Sodium 347mg sodium, Carbohydrate 92g carbohydrate (70g sugars, Fiber 2g fiber), Protein 6g protein.
LIZZIE'S OLD FASHIONED COCOA CAKE WITH CARAMEL ICING
Provided by Trisha Yearwood
Categories dessert
Time 1h20m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Grease and lightly flour two 9-inch cake pans
- For the cake: Sift together the flour, cocoa, baking soda, baking powder and salt and set aside. With an electric mixer, cream the butter and sugar until fluffy, about 5 minutes. Add the eggs and vanilla and beat on high speed for 3 minutes. Add the flour mixture in stages with 1 1/3 cups water, beginning and ending with the flour.
- Divide the batter evenly between the pans and bake for 30 to 35 minutes. Turn the layers out onto racks that have been sprayed with cooking spray.
- For the caramel icing: Mix 3 cups of the sugar and the milk in a heavy 3-quart saucepan. Bring slowly to a boil and keep it hot. Caramelize the remaining cup of sugar in an iron skillet. Do this by cooking over medium-high heat and stirring and scraping the pan with a flat-edged spatula as the sugar melts. Continue to cook until the syrup turns to medium or dark brown in color. This occurs at about 320 degrees F to 350 degrees F on a candy thermometer. Do not scorch the syrup. Stream the syrup into the boiling sugar and milk mixture and cook to the soft ball stage, about 238 degrees F. Add the butter, vanilla extract and baking soda.
- Pour the hot mixture into the bowl of an electric mixer and beat as it cools until the icing is creamy, 15 to 20 minutes. Watch the icing because it will go from runny to too thick very quickly. Spread on the cake layers while the icing is still warm. If it becomes too stiff, add a few drops of hot water.
CHOCOLATE CAKE WITH CARAMEL ICING
I got the cake recipe out of my copy of the Whole Foods Diabetic Cookbook. This cake uses ground flax seed instead of eggs. I replaced the sugar with Xylitol. I found this to be very dense. A small piece is plenty. The caramel icing goes very well with this cake. I didn't find it overly sweet, however if you're watching your sugar intake you might be good to skip the icing.
Provided by Jo Zimny @EmilyJo
Categories Cakes
Number Of Ingredients 18
Steps:
- Add the ground flax seed and water to the liquid mixture. Give it a good stir.
- Combine the wet and dry ingredients, and mix well. Stir in 1 tablespoon white vinegar.
- Pour the mixture into an oiled 10 inch spring form cake pan and bake 35 minutes.
- Using a long wooden skewer test for doneness by poking the skewer in the middle of the cake. If it comes out clean it's done.
- Cool for 15 minutes in the pan, then remove to a rack and cool completely.
- Ice when the cake is cold.
- If you choose to ice your cake with the caramel icing here is what you do: In a saucepan, combine the brown sugar, milk and butter. Stirring constantly, bring the mixture to a boil for 3 minutes. Then, remove from the heat and add the vanilla. Let it cool to lukewarm. Beat until it's creamy and thick enough to spread on the cake. If its too thick add more milk or a small amount of cream. This makes enough icing to ice 1 layer.
- Enjoy!
CHOCOLATE CAKE WITH CARAMEL-MILK CHOCOLATE FROSTING
Categories Cake Milk/Cream Chocolate Dessert Bake Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 20
Steps:
- For cake:
- Preheat oven to 350°F. Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray. Line bottom of pans with parchment paper. Whisk flour and next 4 ingredients in medium bowl. Using electric mixer, beat brown sugar and butter in large bowl until fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Beat in 1/2 cup lukewarm water. Stir in chocolate chips.
- Divide batter among prepared pans (about 2 1/3 cups for each). Smooth tops. Bake cakes until tester inserted into center of cakes comes out clean, about 22 minutes. Cool completely in pans on racks. Invert cakes onto 9-inch-diameter cardboard rounds or tart pan bottoms (cakes are delicate). Peel off parchment.
- For frosting:
- Combine milk chocolate and bittersweet chocolate in large bowl. Stir sugar and 1/2 cup water in medium saucepan over medium heat until sugar dissolves. Boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Carefully and slowly add whipping cream (mixture will bubble vigorously). Stir over low heat until any hard caramel bits dissolve and mixture is smooth. Pour caramel over chocolate; let stand 1 minute to allow chocolate to soften, then whisk until chocolate is melted and smooth. Chill chocolate-caramel frosting until completely cool, about 2 hours. Let stand 1 hour at room temperature before continuing.
- Using electric mixer, beat frosting just until color resembles milk chocolate and frosting is easily spreadable, about 1 minute (do not overbeat or frosting will become stiff and grainy). If necessary to correct graininess, set bowl with frosting over saucepan of simmering water for 10-second intervals, whisking just until frosting is smooth and spreadable.
- Place 1 cake layer on platter, flat side up. Spread 1 cup frosting evenly over top. Top with second cake layer, flat side up, pressing slightly to adhere. Spread 1 cup frosting over top. Top with third cake layer, rounded side up, pressing slightly. Spread remaining frosting over top and sides of cake, swirling decoratively. (Can be made 2 days ahead. Cover with cake dome and store at room temperature.)
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CHOCOLATE CAKE WITH CARAMEL FROSTING - JUST SO TASTY
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Reviews 5Estimated Reading Time 5 minsCategory DessertTotal Time 2 hrs
- Preheat the oven to 350F degrees. Spray a 10x15 inch jelly roll pan with non-stick cooking spray and dust with flour. Set aside
- Add the sugar to a medium saucepan over medium heat. Stir gently with a rubber spatula or wooden spoon. The sugar will first form clumps, then it will turn amber in color and the clumps with dissolve until you have a smooth mixture.
- In a large bowl using an electric mixer on medium speed, beat the butter until fluffy. Then turn down the mixer to low speed and carefully beat in 2 and 1/2 cups (or about half) of the powdered sugar, then once combined turn the mixer to high speed and beat for an additional 10 seconds. Turn off the mixer, add in 1/2 cup of salted caramel and the vanilla and salt. Beat on low speed until combined. Beat in 2 more cups of the powdered sugar on low speed, then turn the mixer up to medium speed for 10 seconds. Add in the whipping cream 1 tablespoon at a time, until the desired consistency is reached. Beat in a bit more powdered sugar as needed.
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