Lush Caramel Chocolate Cake Recipes

CARAMEL APPLE LUSH

Steps:

• Heat oven to 375°F. Make and bake cookies as directed on pouch. Cool completely, at least 20 minutes.
• In food processor, process half of the cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
• In large bowl, beat cream cheese, powdered sugar, and 1/2 cup caramel sauce with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust. Spoon and spread apple pie filling over cream cheese layer.
• In medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Drop by spoonfuls all over apple layer; spread evenly. Drop remaining whipped topping by spoonfuls over pudding layer; spread evenly. Cover and refrigerate 4 hours.
• When ready to serve, drizzle remaining 2 tablespoons caramel sauce on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.

CARAMEL CHOCOLATE CAKE

Steps:

• In a small saucepan, melt chocolate in water. Stir in food coloring if desired. Remove from the heat; cool completely. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Add cooled chocolate mixture; beat on medium speed for 1 minute. , Pour into a greased 13x9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, combine the brown sugar, milk, butter and salt in a large heavy saucepan. Bring to a boil over medium heat, stirring constantly. Cook and stir until a candy thermometer reads 234° (soft-ball stage). Remove from the heat; cool to lukewarm. Transfer to a small bowl; beat in confectioners' sugar, cream and vanilla until mixture achieves spreading consistency. Frost cake. Garnish with pecans.

LUSH CARAMEL CHOCOLATE CAKE

Steps:

• Cake: In a large mixing bowl, stir the cocoa into the boiling water with a spoon until completely combined. Beat in butter, eggs, sugar and vanilla at low speed. Once those ingredients have been mixed together to form a consistant soupy mixture add the flour, baking soda and salt. Beat this new mixture at low speed for one minute until most ingredients have mixed somewhat, then beat at high speed for three minutes until the mixture is smooth and consistant. Pour the batter into a greased and floured bundt pan. Bake cake at 350 for 35-40 minutes. When the cake is baked through (springy to touch) let it cool for five minutes before removing from pan. Then place on serving dish. Sprinkle the cake with the toffee bits. Topping: In the last ten minutes of baking time for the cake you can begin to make the topping for the cake. (It is important not to start too early because the topping must be warm when placed on the cake.) In a small saucepan over medium heat stir the caramel topping and milk until it just begins to boil and then reduce heat. Remove from heat and pour over cake with the toffee bits. The cake is best served warm but is also excellent cooled as the cake will soak up all the topping and become unbelievably moist and delicious.

CHOCOLATE LUSH LAYERED DESSERT

Steps:

• Mix butter and flour together then add the ground nuts ( save a few for the toping). Pat into a 9x13 baking dish.
• Bake 20 minutes at 350:.
• Cool.
• In a mixing bowl mix cream cheese and powdered sugar together, stir in 1/2 of the cool whip.
• Spread this mixture over cooled crust. Beat the pudding with milk and spread over the cream cheese. Top with the rest of the cool whip, sprinkle with the reserved nuts.
• Refrigerate until serving time. Sometimes I drizzle melted chocolate or chocolate ice cream topping over the top, makes it look even more rich.