Saturday, November 23, 2013

Happy Birthday to me- and a Gooey Chocolate Caramel Cake!

Every year, D offers to bake me a cake. We were just talking about the infamous German Chocolate cake D had made for me one year (one of the best cakes I've ever eaten , by the way), but since it is the 2 of us, we rarely are able to get through a full cake before it goes bad. I was going back and forth about whether I wanted a cake this year, but D kept insisting that he wanted to bake a cake for my birthday.

I (finally) decided I wanted something chocolatey and with a touch of caramel. I saw this post on the Six Sister's Stuff blog about a month ago, and I just couldn't get it out of my head. Since my birthday falls mid-week, I wanted something that would also be easy to whip together after work.

This definitely fit the bill, and more. It was so warm, gooey, and wrapped in chocolate and caramel. It would have been over the top paired with vanilla ice cream! This cake barely lasted us through the weekend. It was divine gooeyness.

  • 1 German chocolate cake mix
  • Ingredients for the cake mix (oil, water, eggs)
  • 14-oz bag Kraft caramels (we used 11-oz bag of Kraft caramel bits)
  • 1/4 cup milk (we used skim milk)
  • 6 Tbsp butter
  • 1-2 cups chocolate chips
  • 1 cup chopped pecans
  • Vanilla ice cream (optional)

  1. Preheat the oven to 350 degrees. Grease a 13x9 cake pan.
  2. Mix together the cake mix as directed on the box. Pour half of the batter into the 13x9 pan and bake it for 20 minutes.
  3. While it bakes, unwrap the caramels, and place the caramels, milk, and butter in a saucepan and melt over low heat, stirring constantly until caramel is melted and smooth.
  4. Pour the caramel over the cake as soon as it is finished baking. Sprinkle the chocolate chips and pecans on top of the caramel. Spread the remaining half of the cake batter on top, and bake for 20 more minutes.
  5. Pair with vanilla ice cream (optional, but why wouldn't you?)


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