By Kevin Williams
Chocolate Caramel Cake for Valentine's Day!
This is a recipe that comes to me from Dayton, Virginia's wonderful Old Order Mennonite community. Â Just a neat, neat place. Â And this recipe is for your basic chocolate cake topped with a thick layer of chocolate-caramel frosting. I think what makes this recipe more interesting than your average chocolate cake is the addition of chocolate milk as an ingredient in the frosting. Â This cake sounds amazing, so if anyone wants a sweet treat this weekend, have at it!:) Pictured here is a chocolate caramel cake that I picked up at a Mennonite bakery that uses basically the same recipe, this cake in the photo is just a miniature version of the larger one.
Mennonite Chocolate-Caramel Cake
Ingredients
- 2 cups flour, sifted
- 2 cups sugar
- ¾ cups cocoa
- 2 t baking powder
- pinch salt
- ½ c oil
- 1 c hot coffee
- 1 c milk
- 2 eggs
- CHOCOLATE CARAMEL FROSTING
- ½ c butter
- 1 c brown sugar
- ¼ cup chocolate milk
- 1¾ -2 c powdered sugar
- Melt butter in pan.
- Add brown sugar and cook over low heat 2 minutes, stirring constantly.
Instructions
- Mix together first 5 ingredients.
- Make a well in the center and add next four ingredients.
- Beat just enough to mix well).
- Pour into greased 9" layer pans. Bake 25-35 min at 350.
- For frosting:
- Mix butter and brown sugar and heat over low in a saucepan.
- Add milk and continue stirring until mixture comes to a boil.
- Remove from heat and cool.
- Add powdered sugar until frosting reaches spreading consistency.
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Jackie
Sounds good!!!! can a 13x9 pan be used?
Kevin
Yes, Jackie, a 13X9 should work fine!
Pat Em
I made this today in a 9x13 pan and it worked out just fine! The frosting I found a bit too sweet and will cut back just a bit on the brown sugar next time. I think 3/4 cup should be fine and still give it a nice rich caramel flavor. The cake has a nice texture and is nice and moist. Thank you for sharing the recipe Kevin!
Kevin Williams
Thanks for telling me, Pat, glad you enjoyed it...I like that cake, but you are right dialing back on the brown sugar a bit won't hurt the cake, sounds sensible!