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Chocolate Caramel Cake

February 4, 2014

The real name of this cake is “Better Than Sex Cake”. I’ll let you be the judge of that :)

1 recipe chocolate cake (below)
1 jar Mrs. Richardson caramel sauce
1 1/2 cups heavy whipping cream
1 teaspoon vanilla extract (for whipped cream)
1 tablespoon powdered sugar (for whipped cream)
2 cups chopped almonds
Chocolate Sheet Cake:
2 cups all-purpose flour
2 cups granulated sugar
1/4 teaspoon salt
1/4 cup cocoa powder
1 cup unsalted butter
1 cup boiling water
1/2 cup buttermilk
2 large eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
Butter and cocoa powder for the pan

For Cake:

  • Pre heat oven to 350 degrees F.
  • In a large bowl, whisk together flour, sugar and salt. Set aside.
  • In a large saucepan over medium heat, melt together butter and cocoa powder. Once smooth, stir in boiling water. Cool slightly.
  • Add cocoa powder mixture to dry ingredients and stir to combine.
  • In a separate bowl, whisk together eggs, buttermilk, baking soda, and vanilla.
  • Stir buttermilk mixture into batter. (Try not to overmix, but make sure all flour is mixed in.)
  • Prepare baking pan by buttering it lightly and dusting it with cocoa powder.
  • Add batter to pan and bake 30-35 minutes until a tester comes out clean in the center of the cake.

Finishing the Cake:

  • When cake comes out of the oven, poke a bunch of holes evenly in it with a chopstick.
  • Pour caramel sauce over the cake. Use a spatula to scrape the sauce back and forth so the sauce gets completely absorbed by the cake.
  • Let cake sit at room temperature for 30 minutes.
  • Chill cake a few hours or overnight.
  • When ready to serve, whip cream with sugar and vanilla until it forms stiff peaks and then frost cake with fresh whipped cream.
  • Top with chopped almonds.
  • Store leftovers in the fridge.
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