Salted Caramel-Chocolate Fudge Cake

“From Sandra's mom.”
READY IN:
1hr
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl whisk 1 cup boiling water 1 cup cocoa.
  2. In a separate bowl 3/4 cup butter 1 ½ cups brown sugar ½ cup sugar.
  3. Beat until fluffy add 2 eggs 1 t vanilla.
  4. Beat in cocoa mixture and add 1 3/4 cup flour 1 1/4 t baking soda 1 1/4 cup buttermilk.
  5. Beat and pour in 2 8" cake pans greased and line the bottom with parchment paper.
  6. Bake 25-30 minutes Cool 10 minutes then remove from pan.
  7. FROSTING Melt 1 cup chocolate chips, cool, set aside.
  8. In a bowl, stir ½ cup dark brown sugar ½ cup light brown sugar 2 T milk 1 T vanilla, let stand.
  9. In a separate bowl beat until fluffy 2 cups butter.
  10. Add Brown sugar mixture and chocolate, gradually beat in 2 cups icing sugar.
  11. Beat till fluffy 3 minutes.
  12. Put cake together with 1 cup frosting spreading frosting on sides and top of the cakes.
  13. Sprinkle with ½ t coarse sea salt.

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