Caramel Filled Chocolate Cake


2 cups sugar
1/2 cup shortening
2 squares, chocolate
2 2/3 cups cake flour
1/2 teaspoon salt
cup butter
2 lg. eggs, separated
1 teaspoon red food coloring
1 3/4 teaspoons baking soda


Cream sugar, shortening and butter. Add egg yolks, melted chocolate and food coloring. Add flour and dry ingredients alternately with buttermilk. Add egg whites which have been beaten quite stiffly. Pour into large 10"x14" cake pan and bake at 325 degrees for 30 to 40 minutes or until cake tests done. When cool, spread with Caramel Filling: 1 tsp. salt 1 1/4 c. milk 2 tbsp. flour 3/4 c. ground nuts 2 eggs, separated
Cook brown sugar, flour, salt and milk until it thickens, stirring frequently for 20 minutes or more. Add nuts and 2 egg yolks. Stir and cool; pour over cooled cake. Top with Seven Minute Frosting: 1/4 tsp. cream of tartar 1/3 c. water 2 egg whites
Place all ingredients in double boiler over boiling water and beat with electric mixer until mixture forms stiff peaks. Frost over Caramel Filling.




1.0 servings


Thursday, December 10, 2009 - 1:10am



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