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recipe_469

Chocolate Cake with Caramel Frosting

Prep Time:
20 minutes

Cook Time:
40 to 45 minutes

Servings:
12 to 15 servings, or more

Prep Time:
20 minutes

Cook Time:
40 to 45 minutes

Servings:
12 to 15 servings, or more

Chocolate Cake with Caramel Frosting

INGREDIENTS

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

DIRECTIONS

  1. Heat oven to 350ºF (180ºC). Grease a 13″ x 9″ x 2″ (3 L) pan and line with parchment paper.
  2. Beat all-vegetable shortening and brown sugar in a large mixer bowl. Add eggs, one at a time, and beat well after each addition. Mix in Pure Vanilla Extract and melted chocolate until blended.
  3. Combine flour, baking soda, and salt in a separate bowl. Add dry ingredients alternately with buttermilk to all-vegetable shortening mixture, mixing until blended after each addition.
  4. Turn batter into prepared pan and spread evenly.
  5. Bake at 350ºF (180ºC) for 40 to 45 minutes or until a toothpick inserted in centre comes out clean. Cool completely in pan.
  6. For Caramel Frosting: Combine milk, butter, and brown sugar in a saucepan. Heat until sugar is dissolved. Cool to room temperature. Stir in powdered sugar. Beat until frosting is of spreading consistency.
  7. Spread frosting over cooled cake.