Like many of my cake and cupcake recipes, I start with a cake mix, and this one is no exception!
If you are a chocolate lover, you're going to love this cake. It also, as the name of the cake implies, has a layer of caramel in the center.
I have had this recipe in a cookbook that I put together myself years ago, and this is the first time I have ever made it.
You know, back in the day, before you could look up any recipe your heart desires, for better or worse, on the internet, you actually got recipes from friends and family or from magazines or cookbooks.
This chocolate/caramel cake is a layer of cake mix, then a layer of caramel, another layer of cake mix and frosted with a sour cream frosting.
I thought I'd made it before, but after I started assembling the ingredients, I realized I had not. I have made Turtle Brownies many times, and I "lurve" them. I just don't like unwrapping all those little caramels!!
So . . . for all you chocolate lovers out there, here's how I did it:
1 German Chocolate Cake Mix (I used Pillsbury)
2 tablespoons of butter
1/2 cup of canned milk
14 ounce bag of caramels
1 cup of pecans (optional)
2/3 cup tiny chocolate chips
1. Mix cake mix as directed on box.
2. Pour half of the batter in a prepared 9 x 13 pan.
3. Bake 15 minutes at 350 degrees F.
4. While baking, melt caramels, milk and butter.
5. Pour caramel mixture over cake and add chocolate chips (and pecans, if you are using pecans. I did not.)
6. Pour rest of batter over top.
7. Bake 20 minutes more.
8. Let cool and frost with sour cream chocolate frosting.
Sour Cream Chocolate Frosting
1/2 cup of butter (room temperature)
4 cups of powdered sugar, sifted
3 to 4 tablespoons of sour cream
1 teaspoon of vanilla
A pinch of salt
1. Cream butter in a stand mixer or with a hand held mixer.
2. Add in powdered sugar, in small amounts, alternating with sour cream, and add in vanilla and salt.
3. Continue mixing until desired consistency.
Serve to family and friends!!