Chocolate caramel explosion, poke cake
1 servings
Ingredients
| Quantity | Ingredient | |
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| %%%%%%%%%%%%%%%%%% | ||
| %%%%% CAKE %%%%% | ||
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| 2 | cups | Flour |
| 1¾ | cup | White sugar |
| 2 | teaspoons | Baking soda |
| 1 | teaspoon | Baking powder |
| 5 | ounces | Unsweetened chocolate, melted |
| 1 | cup | Lukewarm strong black coffee |
| ¾ | cup | Sour cream |
| ¼ | cup | Oil |
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| %%%%% FILLING %%%%% | ||
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| 1 | pack | (397 gram) caramels |
| 4 | tablespoons | Milk |
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| %%%%% GARNISH %%%%% | ||
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| ⅓ | cup | Toasted pecans, chopped |
Directions
CAKE: Combine all ingredients and beat on HIGH for about 3 minutes, or until blended thoroughly. Pour into a greased and floured 9 inch springform pan and bake in a 350F oven for about an hour, or until cake tests done. Cool for about 10 minutes before removing from pan.
FILLING: Microwave the caramels and the milk together for about 3-5 minutes, or until caramels have melted and the mixture is smooth and creamy, stirring often.
Once cake is cool, place on platter or serving dish. Using wooden spoon handle, poke holes into cake for filling to go in. Carefully pour in the melted caramel/milk mixture into holes, reserving some of the caramel mixture to drizzle over top of cake. Garnish with chopped pecans and allow to cool completely before serving.
Origin: Adapted from What's Cooking, 14th issue.
Shared by: Sharon Stevens, Nov/95.
Submitted By SHARON STEVENS On 11-24-95