Cocoa Cake with Caramel Icing

By Kmac_4

Ingredients

• COCOA CAKE
• 2 C flour
• 2/3 C cocoa
• 1 1/4 t baking soda
• 1/4 t baking powder
• 1 t salt
• 2/3 C butter
• 1 2/3 C sugar
• 3 large eggs
• 1/2 t vanilla
• 1 1/3 C water
• CARAMEL ICING
• 4 C sugar
• 1 C milk
• 1 stick butter
• 1/8 t baking soda
• 1 t vanilla

Details

Servings 12

Preparation

Step 1

Preheat overto 350. Grease and lightly flour 2 (9 inch) pans.

Sift together flour, cocoa, baking soda and powder and salt and set aside. With an electric mixer, cream butter and sugar until fluffy about 5 minutes. Add eggs and vanill and beat on high speed for 3 minutes. Add flour mixture alternately with water, beginning and ending with flour.

Dividie batter evenly between pans and bake for 30 - 35 minutes. Turn layers on to racks that have been sprayed with PAM.

ICING
Mix 3 C of the sugar and milk in a heavy 3 qt. saucepan. Slowly bring to a boil and keep hot. Caramelize the remaining 1 C sugar in an iron skillet by cooking over medium high heat and stirring and scraping the pan with a flat edged spatula as the sugar melts. Cook until syrup turns to medium or dark brown in color. Do not scorch. Stream syrup into boiling sugar and milk mixture and cook to the soft ball stage. Add buttr, baking soda and vanilla.

Pour hot mixture into the metal bowl of an electric mixer and beat as it cools until the icing is creamy, 15 to 20 minutes. Spread on cake layers while icing is still warm. If it becomes too stiff, add a few drops of hot water.