Chocolate Cake with Caramel Frosting Recipe

Chocolate Cake with Caramel Frosting

• ¹/₂ C. (125 mL) Crisco^® All-Vegetable Shortening
• 2 C. (500 mL) firmly packed brown sugar
• 3 large eggs, lightly beaten
• 1 tsp. (5 mL) pure vanilla extract
• 2 oz (60 g) unsweetened chocolate, melted and cooled
• 2 C. (500 mL) all-purpose flour
• 1 tsp. (5 mL) baking soda
• ³/₄ tsp. (4 mL) salt
• 1 C. (250 mL) buttermilk
• Caramel Frosting
• 3 Tbsp. (45 mL) milk
• 3 Tbsp. (45 mL) butter or margarine
• ¹/₂ C. (125 mL) firmly packed brown sugar
• 1 ²/₃ C. (400 mL) sifted powdered (confectioner’s) sugar