A delightful cake that combines the rich flavors of moist cake and homemade caramel sauce, making it a standout dessert for potlucks and parties.
Ingredients
Scale:
1 box of chocolate cake mix (plus eggs, oil, and water as required on the box)
1 cup of granulated sugar (use fine sugar for smoother texture)
6 tablespoons of unsalted butter (at room temperature)
1/2 cup of heavy cream
1 teaspoon of vanilla extract
1 cup of whipped cream (store-bought or homemade)
1/2 cup of chocolate chips (optional)
1/4 cup of chopped pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish thoroughly.
In a large mixing bowl, prepare the chocolate cake mix according to the package instructions.
Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the homemade caramel sauce. In a medium saucepan, melt the sugar over medium heat, stirring continuously until it turns golden brown.
Once your sugar has melted, add the butter and stir until melted. Then carefully pour in the heavy cream while stirring.
After removing the cake from the oven, allow it to cool for about 10 minutes. Poke holes all over the top of the cake using a wooden spoon or a skewer.
Pour about half of the warm caramel sauce over the poked cake and let it absorb for about 30 minutes.
Once the cake has cooled completely, spread whipped cream over the top. Drizzle the remaining caramel sauce over the whipped cream.
