Perfect Chocolate Cake With Caramel Icing

I almost hate to share this one with you all. It is my most requested cake. My perfect chocolate cake. This recipe has never failed me, is actually easy to double when needed, and always turns out perfect. Birthdays and holidays it is always there. It has even been at gym anniversaries. It is always perfect.

*Cooks notes: This cake doesn't make good layer cakes. It is far too moist for stacking. I wrote down the original recipe, but in my pictures I used a recipe plus a half. I used a larger than 9x13 pan and baked it a little longer. Like I said, this is a magic recipe, and can be adapted for any size sheet cake.

Perfect Chocolate Cake With Caramel Icing

Happy Birthday to my Daddy

Perfect Chocolate Cake

Ingredients:

2 Cups AP flour (All purpose)                               2 Cups granulated sugar

1 stick of softened butter                                     1 Cup of water

1 Cup of vegetable oil                                          4 Tablespoons of cocoa powder

1/2 Tablespoon baking soda                                 1/2 cup of buttermilk

pinch of salt                                                        2 eggs, slightly beaten

Directions:

Preheat oven to 350 degrees.

In a small pan, bring butter, water, oil and cocoa to a rolling boil, stirring the whole time. Turn off heat while you prepare the rest of the ingredients. 

In a large mixing bowl, stir together the flour and sugar.

Pour over the hot chocolate mixture, and stir until combined. 

Gently stir in buttermilk.

Gently stir in salt, baking soda and eggs.

Pour into a prepared 9x13 pan and bake in preheated oven for 40 minutes or until done in the center.

Caramel Icing for Chocolate Cake

1 stick of softened butter

1 cup granulated sugar

1 cup light brown sugar

1/2 evaporated milk

pinch of salt

1 tsp vanilla, if desired

Directions:

In a small saucepan add butter, granulated sugar, brown sugar and milk. 

Bring to a rolling boil. 

Boil for 2 minutes. 

Remove from heat, but leave in saucepan, UNCOVERED, until cooled completely. This will take about an hour and a half. You do not want to put it in the fridge at this stage because you will end up with big sugar crystals and a very grainy icing. 

Once cool, spread on top of cooled cake and place in fridge until ready to serve.

Hope you enjoy one of our favorite cakes. Maybe it will become a family favorite of yours as well.

As always, if you have questions or concerns, just give me a shout. 

Take care everyone,

Leigh