The Easy 9x13 Sheet Cake
INGREDIENTS
1 package of chocolate cake mix
1 (14-ounce) bag of caramel candies
1/3 cup of evaporated milk
1 stick (1/2 cup) butter
1 cup mini chocolate chips
INSTRUCTIONS
Preheat oven to 350 degrees F.
Prepare cake mix per package instructions.
Pour half the cake batter into a greased 9x13 pan; bake 15 minutes.
While the cake is baking, unwrap the caramels, and melt them with the butter and evaporated milk in a double boiler.
When the cake has baked 15 minutes, pour the caramel mixture over the partially baked cake. Top the caramel mixture with chocolate chips and then with the rest of the cake batter.
Bake 25 minutes longer.
The Cake-From-Scratch Cake
(shown in the photos)
INGREDIENTS
1 cup all-purpose flour 1 1/4 cups sugar
3/8 cups unsweetened cocoa powder, preferably Dutch process (I always use Hershey’s Special Dark Cocoa Powder) 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup neutral vegetable oil 1/2 cup (4 ounces) sour cream 3/4 cups coffee 1 tablespoon distilled white vinegar 1/2 teaspoon vanilla extract 1 egg
1 (14-ounce) bag of caramel candies
1/3 cup of evaporated milk
1 stick (1/2 cup) butter
1 cup mini chocolate chips
INSTRUCTIONS
Preheat oven to 350 degrees F.
Generously grease both 9-inch round cake pan and a 6-inch round cake pan. Line each pan with parchment paper, grease over the parchment paper, and then flour both cake pans.
In a large bowl or stand mixer, sift together the flour, sugar, cocoa powder, baking soda, and salt.
Add the sour cream and vegetable oil to the dry ingredients and mix until combined.
Slowly pour in the coffee a little at a time, stirring until a smooth mixture forms. After the coffee and other ingredients are smoothly combined, stir in the vinegar and vanilla.
Whisk in the eggs until smooth.
Divide between the two cake pans--the 9-inch pan will require more batter, so it will not be an even division.
Bake at 350 for 20 to 30 minutes or until a cake tester comes out clean. The 6-inch pan is likely to be done first.
When the cakes have cooled, unwrap the caramels, and melt them with the butter and evaporated milk in a double boiler.
Pour a good amount of the caramel sauce over the bottom 9-inch cake. Sprinkle with chocolate chips. Top with the 6-inch cake and pour the remaining caramel sauce over it. Sprinkle with more chocolate chips.