Focus on food: December 07, 2006

Celeste's Chocolate Caramel Cake

Ingredients:
• 1 pkg. devil’s food chocolate cake, or your own recipe
• 1 12 oz. pkg. of soft caramel candy
• 1 8 oz. can of sweetened condensed milk
• ½ cup of confectioners sugar (for dusting)

Directions:
• Preheat oven to 350°. Grease a 9x13 inch baking pan or a scallop-shaped pan. Set aside.

• Unwrap soft caramel candy and place into a medium sized pot. Add the condensed milk to the candy pot. Heat and stir over medium heat until candy is melted and thoroughly blended with condensed milk. Set aside.

• Prepare cake mix according to package directions or use your own recipefor a devil’s food cake. Add ½ of the cake batter to the prepared baking pan. Bake at 350° for 15 minutes. Remove the pan from the oven. Immediately pour caramel mixture over the semi-baked cake. Cover the caramel mixture with remaining cake batter. Return the pan to the oven and continue to bake for 20 minutes or until the top cake bounces back after touch.

• Remove the cake from the oven and cool in the pan. Dust top of cake with conf. sugar, using a scallop stencil or create your own scallop shape. Serve with whipped cream.