Oh my, this is so good. I will often sprinkle a crushed butterfinger candy bar on top or chopped pecans. I have a lot of compliments on this one.
CHOCOLATE CAKE WITH SALTED CARAMEL FROSTING
*2 cups white sugar
*1 3/4 cups all-pourpose flour
*3/4 cup unsweetened cocoa powder
*1 1/2 teaspoons baking powder
*1 1/2 teaspoons baking soda
*1 teaspoon salt
*2 large eggs
*1 cup whole milk
*1/2 cup vegetable oil
*2 teaspoons pure vanilla extract
*1 teaspoon instant coffee
*1 cup boiling water
*1/2 cup granulated sugar
*4 tablespoons water
*1/2 cup heavy whipping cream
*2 teaspoon pure vanilla extract
*1 1/2 cups butter, softened
*1/4 teaspoon kosher salt or sea salt
*4 cups powdered sugar
*2 butterfinger candy bars, crushed (optional)
~Preheat oven to 350 degrees.
~Grease & flour a 9x13 inch pan.
~In a large mixing bowl, stir the white sugar, flour cocoa, baking soda, baking powder & salt.
~Mix in one egg at a time.
~Add milk, vegetable oil & vanilla.
~Mix for 4 minutes on medium speed.
~Dissolve 1 teaspoon instant coffee into the boiling water.
~Stir coffee mixture into the cake batter by hand.
~Pour into prepared pan.
~Bake for 35-40 minutes, or until toothpick inserted comes out clean.
~Allow cake to completely cool before frosting (I like to gently put plastic wrap over the cake while it's cooling, to keep it moist).
~Dissolve sugar in water in a small saucepan over medium-high heat, stirring occasionally.
~Bring sugar water to a boil & stop stirring.
~Continue cooking over medium-high heat until water becomes a amber brown color (about 8-10 minutes).
~Remove from heat.
~Slowly stir in heavy cream & vanilla.
~Let cool for at least 40 minutes.
~In a large mixing bowl, cream the butter & salt until fluffy.
~Gradually add in the powdered sugar and mix until well mixing.
~Mix in cooled caramel mixture.
~Sprinkle with crushed butterfingers or pecans if desired.