Crispy Chocolate Caramel Cake
This cake is completely inspired by a “100 Grand” candy bar.
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Dessert
Cuisine: American
Keyword: Crispy Chocolate Caramel Cake
Servings: 8 servings
Author: Amanda Rettke
- 1/2 c 1 stick unsalted butter
- 1 1/4 c sugar
- 1/4 c Caramel Dessert Topping
- 2 c sifted all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 c milk
- 2 large eggs
Heat oven to 375 degrees. Prepare two 8-inch round cake pans.
Beat butter, eggs, and sugar in mixer on medium high speed. With mixer switched to low, slowly add in
caramel topping, then switch mixer back to medium high. Blend for 1-2 minutes.
In a separate bowl, sift together flour, baking powder, and salt. Alternating with the milk (beginning and ending with the flour) add flour mixture and milk to sugar mixture.
Blend until just combined.
Divide batter between two cake pans and bake for 20-25 minutes. Allow to cool to room temperature before assembling cake.