Caramel Cake,Caramel Cake Recipe 2011,Caramel Cake Frosting 2011,Caramel Cake Icing 2011

caramel cake recipe

It's fun for the whole family can be when it comes to making the cake for dessert, be it one of my favorites. What made it so good care of the cake topped with crunchy chocolate spread is the same consistency. If you are a chocolate lover this is for you.

Cake Ingredients:

1 / 2 cup softened butter

Two (2 squares) unsweetened chocolate, ounces

1 cup water

1 cup quick rolled oats

1 cup granulated sugar

1 cup firmly packed brown sugar,

1 / 2 cup chocolate flavored syrup

1 / 2 cup ice coffee

1 teaspoon vanilla extract

3 eggs

1 1 / 2 cup all-purpose flour

1 teaspoon baking powder

1 / 2 teaspoon salt

Topping Ingredients:

1 / 3 cup softened butter

1 / 4 cup whipped cream

3 / 4 cup firmly packed brown sugar,

1 / 2 cup finely chopped peanuts

Preheat oven to 350 degrees. Lightly grease 13 x 9 "baking pan.

pound cake caramel

Stir in water, in a large saucepan melt butter and chocolate squares. Bring the chocolate mixture to a boil. Rolled oats and granulated sugar, brown sugar, Stir in chocolate syrup, coffee, liquid vanilla extract and egg and mix until all ingredients are well combined. Stir in all purpose flour, baking and chocolate mixture, mixing well in powder, salt.


caramel pecan cake

Pour prepared cake batter baking pan. Bake at 350 degree oven 25-30 bunwihan or in the middle of the cake lightly brushed for a trial. It come out clean, it's done, you can use a cake tester. Medium sized pot, combine all ingredients so that they toppings. Stir mixture constantly over medium heat to a boil, come all. Reduce heat, and fight! An additional 3 minutes or until mixture is thickened slightly. Pour hot mixture over your hot cakes.

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