- Calories 844
- Calories from fat 444
- Fat 50g
- Sat fat 31g
- Cholesterol 182mg
- Sodium 376mg
- Protein 7g
- Carbohydrate 97g
- Sugar 74g
- Fiber 2g
- Iron 2mg
- Calcium 108mg
Chocolate Cake With Caramel Frosting and Gumdrop Roses
Christopher Baker
How to Make It
Step 1
Heat oven to 350°F. Butter two 8- or 9-inch round cake pans, line the bottoms with parchment, butter again, and dust with cocoa, tapping out the excess. In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt; set aside.
Step 2
Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the vanilla, then the eggs one at a time, scraping down the sides of the bowl as necessary.
Step 3
Reduce mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix).
Step 4
Transfer the batter to the prepared pans and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes for 8-inch pans and 25 to 30 minutes for 9-inch pans. Cool the cakes in the pans for 15 minutes, then turn out onto racks to cool completely.
Step 5
Transfer one of the cooled cakes to a plate and spread with 1 to 1½ cups of the frosting. Top with the remaining cake and spread the top and sides with the remaining frosting. Top with the gumdrop roses.
sippycupsuprstr
2013-12-25T17:39:55-05:00
I baked this cake following every instruction and ingredient precisely, and it was lovely. Perfect cake to whip up on short notice, as it's simple and doesn't require a lot of odd ingredients. You can find cans of dulce de leche for the frosting in the baking aisle of your local supermarket--look where the condensed milk is.
RSMaura
2013-03-27T14:36:26-04:00
Dear Readers: You are more than welcome to critique the recipes and express your differing opinions, but please keep your interactions with one another polite and respectful.
Sunshine7268
2013-03-25T06:50:56-04:00
Not only has this cake lost its appeal; but I am feeling REALLY bad for poor Lauren.
Penelope91784
2013-03-23T19:38:53-04:00
Shocking indeed. All the drama just made me lose my appetite.
eatpraylove
2013-03-23T17:26:55-04:00
Shocking that I had to read through so much drama just to try to ascertain whether this was a "to bake or not to bake" chocolate cake...namaste.
Laurensmom
2013-03-23T15:41:34-04:00
There is nothing more arrogant and haughty than calling an abject stranger 'my dear.'
Pot, kettle, cook555.
Laurensmom
2013-03-23T14:52:14-04:00
bso9353, it would have been 'harsh' to call someone a 'retard' or the like.
I merely pointed out that the individual in question was confused because they hadn't bothered to read properly.
You read waaaaay too much into it.
But for the record, I have a PhD from an Ivy League school so yes, as a matter of fact, I am smarter than the masses.
Laurensmom
2013-03-23T11:31:28-04:00
Here is what I used to make a caramel frosting for this cake.
1/2 cup butter
1 cup brown sugar
1/4 cup milk
2 cups (approx.) sifted powdered sugar
1 tsp. vanilla
Melt butter in saucepan. Stir in brown sugar, cook and stir a couple of minutes. Add milk and stir until boiling, then remove from heat and cool to lukewarm. Put into mixing bowl, add powdered sugar and vanilla while beating at medium speed. Beat on low until you reach the desired consistency.
Laurensmom
2013-03-23T09:51:35-04:00
Miss Peach is correct. The slice is not from the same cake which frankly should have been obvious since the cake in question is shown uncut. In any case, the cake is delicious and I do recommend it.
MissPeach
2013-03-23T09:44:17-04:00
JCB2532 -- That slice is from the cake ABOVE the caramel frosting cake. Note the pistachios around the bottom edge. The caramel frosting cake is indeed uncut and, presumably, chocolate.
