Caramel Topped Chocolate Cake Recipes

CHOCOLATE CARAMEL CAKE

Chocolate Caramel Cake image

The best, classic, old fashioned, quick, easy chocolate caramel cake recipe, homemade with simple ingredients from scratch. Soft, moist with caramel icing.

Provided by Abeer

Categories Dessert

Time 55m

Number Of Ingredients 14

Ingredients

1.5 cups Butter (Unsalted)
2 cans Evaporated milk (12 oz. each)
2 cups Granulated sugar
2 tsp Vanilla extract
2 cups Granulated sugar
1 3/4 cups All-purpose flour
3/4 cup Cocoa powder
1.5 tsp Baking powder
1.5 tsp Baking soda
2 Eggs (Large)
1 cup Buttermilk
1/2 cup Oil
1 tbsp Vanilla extract
1 cup Water (Boiling hot)

Steps:

In a large mixing bowl, add eggs, milk, oil, vanilla extract and mix until smooth. Keep aside.In another mixing bowl, whisk together sugar, flour, cocoa, baking powder, baking soda. Dump the dry mixture into the wet mixture, alternating with the hot water and mix until just combined.Pour batter in a greased/floured round cake pan (Dimensions: 9x3).Bake at 350 degrees for 40-45 minutes or until an inserted toothpick in the center comes out clean. Allow the cake to cool down completely.

Nutrition Facts : Calories 974 kcal, Carbohydrate 121 g, Protein 11 g, Fat 52 g, SaturatedFat 25 g, Cholesterol 143 mg, Sodium 610 mg, Fiber 3 g, Sugar 98 g, ServingSize 1 serving

CARAMEL TOPPED CHOCOLATE CAKE

Caramel Topped Chocolate Cake image

Make and share this Caramel Topped Chocolate Cake recipe from Food.com.

Provided by carolinafan

Categories Dessert

Time 55m

Yield 12-16 serving(s)

Number Of Ingredients 12

Ingredients

2 1/2 cups all-purpose flour
1/4 cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs, lightly beaten
2 cups sugar
1 cup vegetable oil
2 teaspoons vanilla extract
8 (21 g) butterfinger candy bars, Fun Size, crushed and divided
1 (12 1/4 ounce) jar caramel ice cream topping
whipped topping

Steps:

Preheat oven to 350*.
Grease 13x9x2-inch baking pan; set aside.
Stir together flour, cocoa, baking powder, baking soda, and salt; set aside.
In large bowl combine eggs, sugar, oil, and vanilla; stir in reserved flour mixture.
Gradually stir in 2 cups water; stir in half of candy.
Pour into prepared pan.
Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean.
Remove from oven; place on wire rack.
Using meat fork, poke holes in warm cake.
In small saucepan heat caramel topping over low heat until warm; drizzle over warm cake.
Cool completely.
Cut into squares.
Top with whipped topping and remaining candy.

Nutrition Facts : Calories 549.3, Fat 22.1, SaturatedFat 4.1, Cholesterol 35.6, Sodium 508, Carbohydrate 84.8, Fiber 1.6, Sugar 40.9, Protein 5.3

CHOCOLATE-CARAMEL TOPPED CHEESECAKE

Chocolate-Caramel Topped Cheesecake image

We serve this dessert at our house on special occasions. The topping on the cheesecake tastes like turtle candy.

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 14 servings.

Number Of Ingredients 16

Ingredients

1-1/3 cups shortbread cookie crumbs
1/4 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1/4 cup packed brown sugar
1 tablespoon vanilla extract
1/4 cup milk
2 tablespoons all-purpose flour
2 eggs, lightly beaten
1 egg yolk, lightly beaten
TOPPING:
1/2 cup semisweet chocolate chips
1-1/2 teaspoons shortening
1/2 cup coarsely chopped pecans, toasted
2 tablespoons caramel ice cream topping

Steps:

In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside. , In a large bowl, beat the cream cheese, sugars and vanilla until smooth. Beat in milk and flour. Add eggs and egg yolk, beating on low speed just until combined. Pour into crust. Place on a baking sheet., Bake at 325° for 45-50 minutes or until center is almost set. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate for at least 6 hours or overnight., Remove side of pan. In a microwave, melt chocolate chips and shortening; stir until smooth. Top the cheesecake with pecans; drizzle with chocolate mixture and caramel topping. Refrigerate leftovers.

Nutrition Facts : Calories 283 calories, Fat 17g fat (8g saturated fat), Cholesterol 74mg cholesterol, Sodium 140mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.

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