Tuesday, December 10, 2013


Make caramel filling before starting on cake.  Caramel filling recipe is below the cake recipe.

1 1/2 cups semisweet chocolate chips
1/2 cup butter, softened
1 pkg (16-oz) light brown sugar
3 large eggs
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 carton (8-oz) sour cream
1 cup hot water
2 tsp vanilla extract
Caramel Filling (recipe below)
1 cup chopped pecans, toasted
Chocolate Ganache (recipe below)

Preheat oven to 350 degrees.
Grease and flour 3 9-inch round cake pans; set aside.

Melt the chocolate chips in a microwave-safe bowl at high for 30-second intervals until melted. Stir until smooth.

In large mixer bowl, beat the butter and brown sugar at medium speed for about 5 minutes until well blended. Add the eggs, one at a time, beating just until blended after each addition.  Add the melted chocolate, beating just until blended in.

Sift together the flour, baking soda, and salt; gradually add to the chocolate mixture alternately with the sour cream.  Begin and end with the flour mixture. Beat at low speed just until blended after each addition. Gradually add the hot water in a slow steady stream, beating at low speed just until blended. Stir in the vanilla extract.

Spoon the batter evenly into the three prepared pans and bake at 350 degrees for 25 to 30 minutes until a wooden toothpick inserted in the centers comes out clean.

Cool cakes in the pans on a wire rack for 10 minutes. Remove from pans to cool completely on wire racks.

To assemble cake: Place 1 cake layer in the center of a serving plate or platter. Spread 1 cup of the caramel filling over the top and sprinkle with 1/3 cup chopped pecans.  Repeat procedure with the remaining cake layers, caramel filling, and pecans. Spread the Chocolate Ganache around the edges of the cake.

1 cup butter
2 cups sugar
2 tbsp corn syrup
1 cup whipping cream

Melt the butter in a heavy 3-qt saucepan over medium heat. Add the sugar and corn syrup; cook, stirring constantly, 6 to 8 minutes until the mixtures turn a deep caramel color. Gradually add the cream and cook, stirring constantly, 1 to 2 minutes or until smooth.  Remove from the heat and allow to cool.  Chill about 2 hours or until thickened and of spreading consistency.

Note: Filling may be made up to 3 weeks ahead and refrigerated.  Let stand at room temperature 1 hour or more to be of spreading consistency.

1 bag (12-oz) semisweet chocolate chips
1/2 cup whipping cream
3 tbsp butter

Microwave chocolate and whipping cream in a 2-qt microwave-safe bowl at medium power until the chocolate begins to melt (2 1/2 to 3 minutes). Whisk until chocolate melts and is smooth. Whisk in the butter; let stand 20 minutes.  Beat at medium speed 3 to 4 minutes or until the mixture forms soft peaks.

Note: This is an old Southern Living recipe.

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