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1 hours
Prep: 25 minutes
Cook: 40 minutes
1603 calories per serving view nutrition facts
1 cake
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| 2 | cups | cake flour | |
| 2 | teaspoons | baking soda | |
| 1/2 | teaspoon | salt | |
| 1/2 | cup | butter | or margarine |
| 2 | cups | sugar | |
| 3 | large | eggs | |
| 1 1/2 | teaspoons | vanilla extract | |
| 3 | ounces | chocolate unsweetened | melted and cooled |
| 1 | cup | sour cream | |
| 1 | cup | water | boiling |
| Filling | |||
| 1/2 | cup | butter | or margarine |
| 12 | ounces | caramels | |
| 1 | can | milk, sweetened condensed | |
Grease and flour a 9x13 inch pan.
Set aside. Sift together cake flour, baking soda, and salt.
Set aside. Beat butter and sugar together in large mixing bowl.
Blend in the eggs and beat until light and fluffy.
Stir in vanilla and melted chocolate.
Add the dry ingredients alternately with the sour cream, beating well after each addition.
Stir in the boiling water.
Batter will be thin. Pour half of the batter into the prepared cake pan.
Bake at 350 degrees F. for 10-12 minutes until firm to the touch.
Meanwhile, prepare filling by mixing butter, caramels and condensed milk in a suacepan and melt over low heat, stirring often.
When melted, pour the mixture over the half-baked cake.
Pour remaining cake batter over the caramel mixture and return to oven.
Bake 15-20 minutes or until firm to the touch.
| % Daily Value* | |
| Total Fat 75.0g | 116% |
| Saturated Fat 44.0g | 219% |
| Trans Fat 0.0g | |
| Cholesterol 312mg | 104% |
| Sodium 1191mg | 50% |
| Total Carbohydrate 225.0g | 75% |
| Dietary Fiber 3.0g | 13% |
| Sugars 156.0g | |
| Protein 18.0g | 36% |
| Vitamin A | 40% | Vitamin C | 1% | |
| Calcium | 24% | Iron | 44% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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