Makeover Chocolate-Caramel Nut Cake
By á-64649
PREP TIME: 1 hour + chilling
BAKE TIME: 30 minutes + cooling
SERVINGS: 20
Ingredients
- CARAMEL TOPPING:
- 1/4 cup butter, softened
- 1-1/2 cups sugar
- 2 eggs
- 1/4 cup unsweetened applesauce
- 1 tsp. vanilla
- 3 cups cake flour
- 1/3 cup baking cocoa
- 1-1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 cups buttermilk
- 1/2 cup packed brown sugar
- 4-1/2 tsp. all-purpose flour
- 1/2 cup milk
- 1 egg yolk, lightly beaten
- 1 Tbsp. butter
- 1/2 cup chopped walnuts, toasted
- MARSHMALLOW FROSTING:
- 2/3 cup sugar
- 1/3 cup light corn syrup
- 3 Tbsp. water
- 2 egg whites
- 1/4 tsp. cream of tartar
- 1 tsp. vanilla extract
- 1 square (1oz.) semisweet chocolate
Details
Preparation
Step 1
1. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla. Combine the flour, cocoa, baking soda and salt; add to butter mixture alternately with buttermilk, beating well after each addition.
2. Pour into a 13 in. x 9 in. baking pan coated with cooking spray. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near center comes out clean. Cool completely on a wire rack.
3. For caramel topping, in a saucepan, combine the brown sugar and flour. Stir in the milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes. Remove from the heat. Stir a small amount of the hot topping into egg yolk; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes.
4. Remove from the heat. Gently stir in butter. Cool to room temperature without stirring. Spread over cake to within 1/2 inch of edges; sprinkle with walnuts. Refrigerate for 30 minutes or until set.
5. For frosting, in a small heavy saucepan, combine the sugar, corn syrup, water, egg whites and cream of tartar over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low speed over low heat until frosting reaches 160 degrees, about 8-10 minutes. Pour into a large bowl; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes. Spread over the cake.
6. In a microwave, melt chocolate; stir until smooth. Drizzle over frosting. Chill until serving.
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