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MOIST CHOCOLATE-CARAMEL CAKE/CUPCAKES


By COOKIN' WITH CYNTHIA (Visit website)

(5.00/5 - 1 vote)






Let me just say this is one of the moistest cakes ever!!  It is so moist you almost don't need any milk when eating it.  The chocolate pudding added in this makes the cake melt on the tongue.  Do not skip this step!!  This baby is topped with homemade whipped cream, and if you never had it freshly made you don't know what you're missing.  When that is paired with the sweet sticky caramel, it's like dying and going to heaven!!!!!!!!!





CAKE:
1 package-Chocolate fudge cake mix
1 package-Chocolate pudding mix ( This is a must)
1 &1/4 cups-water
1/3 cup-vegetable oil
3-eggs

To fill the pan you'll need to double the recipe

You will need a springform pan or cupcake pan, greased well.

CARAMEL SAUCE:
1/2 cup-butter or margarine
1/4 cup-whipping cream
1 cup-brown sugar (firmly packed)

TOPPING:
3&1/2 cups-whipping cream
1/2 cup powder sugar
1 tsp-cream of tartar
1/2 tsp- vanilla extract

This makes enough whipped cream for the cake and cupcakes

DECORATIONS:
-a jar of cherries
-extra caramel sauce
-a bar of semi-sweet chocolate (chopped)

The way you decorate your cake is up to you.  Use one of these or all three!!

PREHEAT OVEN 325

Got to start somewhere, lets make cake......

1. In a large bowl, combine cake mix, pudding mix, oil, water, and eggs
2. Mix on low speed until moist, then high speed for 2 minutes





3. If making cupcakes, at this point set mix to the side.  DO NOT BAKE YET!!
4.  Pour mix in springform pan, bake 35-45 minutes



Sweet, sticky caramel.....

CARAMEL MUST BE MADE WHILE CAKE IS COOLING.

1. In a sauce pan, combined butter, brown sugar, and whipping cream.
2. Cook over low heat, stirring occasionally, just until butter is melted.
3. Flip cake over, pour half of caramel on top, cake should still be warm.
4. Wait 10 minutes and pour on remaining caramel.




5. If making cupcakes pour a little caramel in each section.
6 Pour batter over caramel




7. Bake for 20-25 minutes, cool 5 minutes.


8. Flip each cupcake over

Mmmmm, creamy whipped cream.....

1. In a bowl, combine powder sugar, cream of tartar, whipping cream, and vanilla
2. Beat on high speed until stiff peaks form, about 5 minutes
3. After cake and cupcakes have cooled, spread a nice amount of whipped cream on top
4. Eat as is or decorate. ENJOY!!



Decorating ideas....

Caramel Drizzle-Pour more caramel over the top. Yummy!!
Keep It Simple-Just top with cherries or sprinkle with chocolate.
Do All Three-Top with cherries, chocolate, and/or caramel sauce in any order you like.

Make It Pretty-Top with cherries then drizzle with caramel.  The color is so pretty.
Be Really Bad-Put cherries on top drizzle with caramel sauce and chocolate sauce.  HEAVEN!!








CAKE TIPS:
*This cake can be made 24 hours in advance, just store in the fridge
*To save time the whipped cream can also be made in advance and waiting for you in the fridge
* You can also make some delicious brownies with this recipe, add pudding mix to brownie mix and pour batter over caramel sauce.  Bake, cool, and flip.
*The cake must be warm when pouring the caramel layer on.
COOKING WITH CYNTHIA


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