My baking experiment #170 – chocolate caramel cake

Happy New Year! Wow… the first week of 2017 went by in a flash! After the awesome new year’s eve party with not one, not two, but THREE amazing desserts (plus the one i brought), i headed back to work and have been super busy.

Well, the weekend is here and i finally have some time to do my favorite thing: bake! Since i ended 2016 with chocolate cake, i’m gonna continue the trend and start the new year with… more chocolate cake!!

Ingredients

  • 3/4 cup flour
  • 2 Tbsp cocoa
  • 3 Tbsp sugar
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp white vinegar
  • 1/2 tsp vanilla extract
  • 2 Tbsp vegetable oil
  • 1/2 cup water
  • 6 pieces Riesen chocolate caramel candy (or other caramel candy of choice)

Instructions

Preheat oven to 350 degrees F. Lightly grease loaf pan.

Mix first 5 dry ingredients.  Make 3 depressions in dry ingredients – two small, one larger. Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression.  Pour water over all.  Mix well until smooth.

Cut up 3 pieces of Riesen candy into little pieces and mix into batter. Pour batter into pan.

Bake for 10 minutes.  Let cool slightly.  Melt remaining 3 pieces of caramel candy in microwave for 30 seconds and mix with 1-2 Tbsp milk until desired consistency. Frost cake with melted caramel and enjoy!

Ooh la la! This cake is super yummy! The cake itself is moist & tender, with a light chocolate taste and not too sweet. The caramel candy in the cake melted into an ooey-gooey filling. The caramel frosting on top gives the cake additional flavor and texture.

I had a big slice of this cake for breakfast with my morning cup of coffee, and probably gonna finish off the rest during brunch! This beautiful & chilly Sunday morning is most definitely off to a sweet start 🙂

Enjoy the rest of your weekend, and happy baking!

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