Chocolate cake with caramel frosting

Makes 12 servings

This recipe is from my husband’s grandmother. He remembers her bringing it to family gatherings and saying she’d made it just for him.

1 cup water
4 tablespoons unsweetened cocoa powder
2 cups flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 cup butter, softened
2 eggs
1/2 cup milk
1 teaspoon vanilla

Caramel Icing:
6 tablespoons butter
1/2 cup brown sugar
1/3 cup milk
1/2 teaspoon vanilla
2 cups confectioners’ sugar
Pinch of salt

To make cake: Preheat oven to 350 degrees. Grease a 13-by-9-inch pan.

Combine water and cocoa powder in a small saucepan. Bring to a boil, stirring until cocoa powder dissolves.

Combine flour, sugar, and soda in a large bowl. Add cocoa mixture and butter. Beat to combine. Beat in eggs, milk and vanilla.

Pour batter into prepared pan. Bake 30 minutes or until a toothpick inserted in the center comes out clean.

Meanwhile, make frosting: Melt the butter in a medium saucepan. Add brown sugar and milk. Bring to a boil. Boil 2 minutes. Remove from heat. Stir in vanilla. Cool to room temperature.

Beat in confectioners’ sugar and salt. You may need to add more confectioners’ sugar to make a spreading consistency.

Categories: Recipes

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