Tuesday, May 18, 2010

Triple Chocolate Caramel Fudge Delight

I haven't blogged in FOREVER...the fast pace of life keeps getting in the way.  But I made a cake today that looks scrumptious and lots of folks have asked for the recipe so I decided to post it here.  This cake came about by accident, but this is what I did:

I used a Betty Crocker Triple Chocolate Fudge cake mix and prepared it per the directions on the box. I made two 8" round cakes {i know, i know...i should've made the cake from scratch too, but I didn't have time for all of that. I actually made these last night so they were cool and ready to be frosted when I finished the icings today.}

Then I made buttercreme icing following this recipe:

2 sticks of butter at room temperature
2 cups of crisco shortening
1 tsp butter flavoring
1 1/2 tsp pure vanilla extract
2 pounds powdered sugar
1/2 tsp salt
1 Tbsp meringue powder

~Using a mixer, mix butter, crisco and salt together to incorporate (abt 5 minutes on low).
~add extracts. mix well together. add about 1 pound of powdered sugar and the meringue powder. mix well.
~add 1/2 cup of powdered sugar at a time and mix until you get the consistency you want.
~Use immediately or cover and refrigerate.

Then I made the caramel icing following this recipe:

2/3 cup butter
1 cup brown sugar
1/4 tsp salt
1/3 cup milk
16 oz box of powdered sugar
1/2 tsp vanilla

~Melt butter.
~Add brown sugar.
~Cook over low heat for 2 minutes, stirring constantly.
~Add milk. Bring to a boil stirring constantly.
~Add powdered sugar and whisk quickly.
~Pour and spread over layer cake.
~Cover and store remaining icing in the fridge.  When you get ready to use it, place in a small sauce pan and heat over low, stirring constantly until it is liquid consistency again.  You may need to add a LITTLE milk, but only as a last resort.

I put caramel icing between the layers. Then i put buttercreme over the whole cake. When i did this, bits of the chocolate cake were being picked up in the buttercreme and it didnt look pretty.  I decided to reheat some of the caramel icing (it had set up by then) and drizzle it over the buttercreme. While that was still warm, I put some chocolate chips in a baggie and smashed them with a hammer and then I sprinkled them on top.
The whole concept for this cake was an accident, but it sure looks good! I didnt get a taste of the cake yet as I made it for a function Helen was hosting, but I can just about guarantee that it is super rich!!

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