Recipe(tried): ChocoDeath Cake

CHOCODEATH CAKE

For a chocaholic person this is to die for. My wife loves it.

FOR THE CAKE BATTER:
2 cup cake flour
2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine, softened
2 cup granulated sugar
3 large eggs
1 1/2 teaspoon vanilla
3 oz unsweetened chocolate
1 cup dairy sour cream
1 cup boiling water

FOR THE CARAMEL FILLING:
1/2 cup butter or margarine
12 oz caramels
1 (14 oz) can sweetened condensed milk

FOR SERVING:
Frosting, whipped cream or ice cream

Preheat oven to 350 degrees F. Grease and flour a 13x9-inch baking pan. Set aside.

Sift together cake flour, baking soda and salt. Set aside.

Beat 1/2 cup butter and sugar together in a large mixing bowl. Blend in the eggs and beat until light and fluffy. Stir in vanilla and melted chocolate.

Alternately, add the dry ingredients and the sour cream to the butter mixture. Beat well after each addition. Stir in the 1 cup boiling water (batter will be thin.)

Divide cake batter in half. Pour one half into prepared cake pan. Set remaining batter aside.

Bake 10-12 minutes or until firm to touch. Remove from oven.

MEANWHILE, PREPARE THE CARAMEL FILLING:
Mix 1/2 cup butter, caramels and sweetened condensed milk in a saucepan and melt over low heat, stirring often (can be melted in the microwave).

When melted, pour the caramel mixture over the half-baked cake. Pour the remaining cake batter over the caramel mixture and return to the oven.

Bake for 15-20 minutes or until firm to the touch. (It took me 25 minutes)

Cool and frost or serve with whipped cream or a la mode.

Makes 1 (13x9-inch) cake, 8 servings