Ingredients
2 cup cake flour
2 tsp baking soda
1/2 tsp salt
1/2 cup butter or margerine
2 cup granulated sugar
3 large eggs
1 1/2 tsp vanilla
3 oz unsweetened chocolate, melted and c, ooled (see no
1 cup dairy sour cream
1 cup boiling water
FILLING
1/2 cup butter or margerine
12 oz package caramels, unwrapped
1 can sweetened condensed milk (not evapo, rated)
Directions
Preheat oven to 350 degrees. Grease and flour a 9 by 13 cake pan. Set
aside. Sift together the cake flour, baking soda and salt and set
aside. Beat the butter and sugar together in a large mixing bowl.
Blend in the eggs and beat until light and fluffy. Stir in the
vanilla and melted chocolate. Alternately add the dry ingredients and
the sour cream to the butter mixture. Beat well after each addition.
Stir in boiling water. (Batter will be thin) Divide cake batter in
half. Pour one half into the prepared cake pan. Bake 10 - 12 minutes,
or until firm to the touch, and remove from the oven. Meanwhile,
prepare the filling. Mix butter, caramels, and condensed milk in a
sauace pan and melt over low heat, stirring often. Remove from the
stove and pour the mixture over the baked half of the cake. Pour the
remaining cake batter over the caramel mixture and return to the
oven. Bake for 15 - 20 minutes or until firm to the touch. When cool,
serve with ice cream, whipped cream or frost with your favorite
chocolate frosing. NOTE: melt chocolate in double boiler over simmer
(not boiling water)
Servings: 12 servings
Chocolate Caramel Fudge Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Candy; Chocolate; Chocolate Cake; Dessert
The History of Recipes
It is actually possible to trace the history of recipes far back into the distant past, in truth as far into history as the Egyptians, and possibly even further than that. Interesting though that maybe, these, early records were just very basic pictorial instructions for preparing meals.
As we move into Roman times 25BC a roman called Apicius created a few documents which described recipes cooked by wealthy roman citizens. In his works, Apicius tells us how the roman meals were divided into hors d`oeuvre, main meal and dessert, something that is very familiar to us today. Additionally, he recounts how the chefs of Roman times used a good variety of spices, including some familiar names such as thyme, fennel and parsley. During the next few centuries, the upper classes tried to offer the best banquets, and as a consequence, cooks and their recipes were much in demand. Even so, it wasn`t until the 19th century that fine cookery and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collecting, testing, and writing down recipes for their fellow cooks to enjoy. The revolution that is television gave us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everyone to access thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Chocolate Caramel Fudge Cake recipe.
