Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, to much chocolate cake with caramel icing. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
How to make a Chocolate Sheet Cake with Chocolate Caramel Frosting (GF): Mix together the sugar, flour, cocoa powder, baking soda, baking powder, and salt; mix until evenly combined Add the buttermilk, oil, eggs, chocolate extract, and vanilla; mix on low until combined then add the boiling water and carefully mix until smooth and blended. In a large bowl whisk together the flour, cocoa, baking powder, baking soda and salt. In a separate large bowl using a stand or electric mixer on medium speed, beat together the oil and sugars followed by the eggs and vanilla.
To much chocolate cake with caramel icing is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. To much chocolate cake with caramel icing is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can cook to much chocolate cake with caramel icing using 12 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make To much chocolate cake with caramel icing:
- Prepare cake
- Prepare 1 (18.25 ounce) package devil's food cake mix
- Make ready 1 5.9 ounce) package instant chocolate pudding mix
- Make ready 1 cup sour cream
- Make ready 1 cup vegetable oil
- Get 4 eggs
- Get 1/2 cup warm water
- Get 2 cup semisweet chocolate chips
- Take simple caramel frosting
- Take 1/2 can vanilla frosting
- Prepare 1/4 can caramel ice cream topping
- Get 1 mix both ingredients together and drizzle over cake
Bring it to a boil over medium heat. To make the caramel icing, melt the butter and brown sugar in a medium size heavy saucepan over medium heat. Bring to a boil and turn off the heat. Line bottom of pans with parchment paper. "Too Much Chocolate Cake" is the name of their recipe.
Steps to make To much chocolate cake with caramel icing:
- Preheat oven to 350°F (175 degrees C)
- In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
- Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, drizzle caramel frosting
I've always wanted to make a burnt sugar icing. After you burn the sugar on the stove, the icing has a nice caramel flavor. Here are the ingredients for the icing. Thanks for posting this recipe, Denise. I can say that for me, it is just almost too much chocolate cake.
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