HIHCookin11

                            Chocolate Cake with Carmel Icing

Kraft Chocolate Cake:                          1-1/2 cup sifted cake flour
1-1/2 t. baking soda                             1 t. salt
1/2 cup cocoa                                     2/3 cup Kraft oil
1 cup buttermilk                                  1 t. vanilla
2 eggs                                                1-1/4 cup sugar
Sift together dry ingredients. Add oil, buttermilk and vanilla. Set aside. Beat eggs and sugar till fluffy. Fold into cake batter and pour into greased and floured 9"x 13"x 2" pan. Bake at 400 degrees for 20 minutes

Incredible Carmel Icing:
2/3 lb. light brown sugar                      pinch of salt
1 T. butter                                          milk (about 1/4 cup)
1 T. vanilla
Stir first four ingredients in pot over medium heat. Add milk, a Tablespoon at a time, till the mixture reaches the consistency of fudge. Cook to soft ball stage. Remove from heat. Stir in vanilla. Beat until spreading consistency is reached. Pour and spread over cake. Score immediately to prevent possible cracking.

Click on the button below to go back to the recipe list

Click on the button below to go on to the next page

These beautiful web graphics are from Country Clipart

As a rule, I'm not much of a cake lover. Maybe it was too many years of catering wedding cakes. But this is one of the best chocolate ones I've ever had. The texture of the cake itself is excellent, but combined with the sometimes tricky icing, it can't be beat. Adjust the amount of milk in the icing recipe to reach just the right final consistancy. You're shooting for 'almost firm but not enough to crack.'

The music on this page is from
Skip's Eagle Nest