2 c Cake flour
2 ts Baking soda
1/2 ts Salt
1/2 c Butter or margerine
2 c Granulated sugar
3 lg Eggs
1 1/2 ts Vanilla
3 oz Unsweetened chocolate,
-melted and cooled
-(see note)
1 c Dairy sour cream
1 c Boiling water
FILLING
1/2 c Butter or margerine
12 oz Package caramels,
-unwrapped
1 cn Sweetened condensed milk
-(not evaporated)
Preheat oven to 350 degrees. Grease and flour a 9 by 13 cake pan. Set
aside. Sift together the cake flour, baking soda and salt and set aside.
Beat the butter and sugar together in a large mixing bowl. Blend in the
eggs and beat until light and fluffy. Stir in the vanilla and melted
chocolate. Alternately add the dry ingredients and the sour cream to the
butter mixture. Beat well after each addition. Stir in boiling water.
(Batter will be thin) Divide cake batter in half. Pour one half into the
prepared cake pan. Bake 10 – 12 minutes, or until firm to the touch, and
remove from the oven. Meanwhile, prepare the filling. Mix butter, caramels,
and condensed milk in a sauace pan and melt over low heat, stirring often.
Remove from the stove and pour the mixture over the baked half of the cake.
Pour the remaining cake batter over the caramel mixture and return to the
oven. Bake for 15 – 20 minutes or until firm to the touch. When cool, serve
with ice cream, whipped cream or frost with your favorite chocolate
frosing. NOTE: melt chocolate in double boiler over simmer (not boiling
water)
From
Yields
12 Servings