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Makeover Chocolate-Caramel Nut Cake

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PREP TIME: 1 hour + chilling
BAKE TIME: 30 minutes + cooling
SERVINGS: 20

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Makeover Chocolate-Caramel Nut Cake 0 Picture

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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