I have been SO excited to share this recipe with you. SO EXCITED! Like I've had three Rockstar's and two cups of coffee excited. This salted caramel chocolate cake with salted caramel chocolate frosting is incredible!
On a recent trip to my in laws I found one thing. They don't cook anymore now that us kids and grandkids don't come around as often. I was put in charge of the dessert Sunday morning and found myself rummaging through cupboards.
Salted caramel sounded good and luckily they had those ingredients. Since our family are chocolate lovers I made some chocolate salted caramel frosting. A poke cake is also a favorite of my mother in law, so I made the cake mix a salted caramel chocolate poke cake.
There wasn't enough ingredients to make a cake from scratch so I did take some liberties in using the only chocolate cake mix I could find. Everything else was from scratch.
To make the recipe you will need our No Thermometer Salted Caramel Sauce recipe, or your own favorite sauce recipe.
- 1 chocolate cake mix, prepared according to package directions (we like Dr. Oetger or Simply Organic)
- 1 cup salted caramel sauce (see our No Thermometer Salted Caramel Sauce recipe)
- 1 cup sweetened condensed milk (see our homemade Vegan Sweetened Condensed Milk recipe)
- ¼ cup butter, softened
- ¼ + 2 tbsp salted caramel sauce
- ¼ cup cocoa powder
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 ½ cups powdered sugar
- Cook cake in a 9x13 inch pan according to package directions. When the cake is finished cooking, remove the cake immediately from the oven and while still warm poke holes throughout the cake. Pour the sweetened condensed milk and salted caramel sauce evenly over the warm cake. Allow the cake to cool, then frost.
- To Make the frosting: In a bowl, mix together the butter, salted caramel sauce, cocoa powder, salt, vanilla and powdered sugar until smooth and frosting becomes fluffy. (Because of the thickness or thinness of various salted caramel sauces, you may need to thin your frosting with a little bit of milk or add some more powdered sugar.
- Frost the cake, then refrigerate until ready to serve.
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