Wednesday, March 21, 2012

My very first chocolate-caramel cake

1 package (14 ounces) caramels
1 can (14 ounces) fat-free sweetened condensed milk 

 1/3 cup butter
4 squares (1 ounce each) unsweetened chocolate, melted
1/3 cup canola oil
1-1/2 cups water
1/3 cup unsweetened applesauce
2 egg whites
1 egg
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1-1/3 cups sugar
1/3 cup sugar blend for baking
1 teaspoon baking soda
1 teaspoon salt

Betty Crocker Whipped chocolate frosting 
In a small heavy saucepan, heat the caramels, milk and butter over low heat until caramels are melted and mixture is smooth, stirring frequently; set aside.
In a large mixing bowl, combine chocolate and oil. Stir in the water, applesauce, egg whites, egg and vanilla. Combine the flour, sugar, sugar blend, baking soda and salt; gradually add to chocolate mixture until blended.

Pour half of the batter into 9-inch baking pan well coated with cooking spray. Bake at 350°  about 35 minutes or until a toothpick inserted near the center of the top layer comes out clean. Cool on a wire rack and cut into 2 even layers.

Spread caramel mixture evenly over the first layer, cover with the second layer.
Put the frosting all over the top layer and place the cake in the refrigirator for at least 2-3 hours or overnight!

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