Caramel and chocolate cake

Caramel and chocolate cake
This cake is so moist..The combination of Chocolare chips and chocolate icing with the sweetness of caramel,makes it yummy…It is a kid friendly recipe because it does not require too much beating …kids can make this cake with elders supervision…
Ingredients
Flour 1 cup sifted
Grinded Sugar 1 cup
Cocopowder 1/4 cup sifted
Baking powder 3/4 tsp
Baking soda 3/4 tsp
Oil or butter 1/4 cup
Egg 1
Milk 1 /2 cup
Vanilla essence 1 tsp
1/2 cup boiling water..
Directions
Preheat oven to 180°c…. Sift together dry ingredients in a bowl. Add oil and milk; mix at medium speed 1 minute. Add eggs and vanilla; beat 2 minutes longer.Now add boiling water..Mix well (Batter will be thin.)
Pour into greased and floured ,10 inch,rectangular pan
Bake 30 minutes on middle rack of the oven.Cool 10 minutes before removing from pan. Cool on wire rack
For chocolate Frosting

Grated Milk chocolate or chocolate chips 100 gms

Butter 1 tsp

Milk 2 tablespoons

Coco powder 2 tbsp

Melt chocolate on double boiler and add milk ,coco and butter .Stir well.

Ingredients for cake decorations

1 (14 oz) can Caramel Flavored Sweetened Condensed Milk

chocolate frosting

1/2 cup mini chocolate chips
Store bought caramel syrup for drizzling on top of cake

Note: If you can’t find the caramel flavor of the Sweetened Condensed Milk, you can substitute 1 cup of caramel flavored syrup, (found in the ice cream section of your grocer). If it’s too thick to pour, heat in microwave according to package instructions before pouring over cake.
Instructions

1.Bake cake . Let cool for 10 minutes. Punch holes in top of cake using the handle of a wooden spoon.

2.Pour can of  Caramel Flavored Sweetened Condensed Milk over the top of cake. Spread to make sure it gets into all of the holes. Put cake in refrigerator for 1 hour. Frost cake with chocolate frosting. Add chocolate chips on top. Drizzle with caramel syrup. Slice and serve. Store covered in refrigerator for up to 5 days.

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