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)
Yields
12 Servings