Salted Caramel Chocolate Fudge Cake

Servings: 16 servings


Ingredients


Directions

Preheat oven to 350. Coat 2 8 inch round cake pans with cooking spray. Line bottoms with parchment paper. In bowl, whisk boiling water into cocoa til smooth and reserve. In separate bowl, stir together flour, soda and salt. On med high speed, beat butter, brown sugar and white sugar til light and fluffy - about 2 minutes. On low, beat in eggs, one at a time and vanilla til combined. Beat in cocoa mixture til well blended. Alternately beat in flour and buttermilk. Divide batter between pans. Bake for 25-30 minutes. Cool for 10 minutes. Remove from pans and peel off parchment paper, cool on rack. FROSTING: Stir together brown sugars, milk and vanilla. Let stand stirring occasionally til sugar is dissolved, about 5 minutes. In another bowl beat butter til fluffy, beat in brown sugars mixture, then chocolate til blended. Gradually beat in confectioners sugar til light and fluffy. Place cake on serving plate and spread with one cup of frosting. Top with remaining cake layer and frost remaining. Sprinkle with sea salt.