Chocolate Caramel Euphoria Cake
 

Being diabetic...I miss things like this.


Chocolate Caramel Euphoria Cake

1 (18.25 ounce) pkg. devil’s food cake mix
1/2 cup sweetened condensed milk
3/4 cup caramel ice cream topping
3 (1.4 ounce chocolate covered toffee bars, coarsely chopped
1 (8 ounce) pkg. cool whip, thawed

Bake cake according to package directions for a 9x13 inch pan; cool on wire
rack for 5 minutes. Make slits across the top of the cake, making sure not
to go through to the bottom.

In a saucepan over low heat, combine sweetened condensed milk and caramel
topping, stirring until smooth and blended. Slowly pour the warm topping
mixture over the top of the warm cake, letting it sink into the slits; then
sprinkle the crushed chocolate toffee bars liberally across the entire cake
while still warm. (Hint: I crush my candy bars into small chunks as opposed
to crumbs - I like to have pieces I can chew on!)

Let cake cool completely, then top with whipped topping. Decorate the top
of the cake with some more chocolate toffee bar chunks and swirls of
caramel topping. Refrigerate and serve right from the pan!

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

"Mr Libido Incognito" > ha scritto nel messaggio
...
> Being diabetic...I miss things like this.
>
>
> Chocolate Caramel Euphoria Cake
>
> 1 (18.25 ounce) pkg. devil's food cake mix

What is a devil's food?
Pandora


----------------------------------------------------------------
> 1/2 cup sweetened condensed milk
> 3/4 cup caramel ice cream topping
> 3 (1.4 ounce chocolate covered toffee bars, coarsely chopped
> 1 (8 ounce) pkg. cool whip, thawed
>
> Bake cake according to package directions for a 9x13 inch pan; cool on
> wire
> rack for 5 minutes. Make slits across the top of the cake, making sure not
> to go through to the bottom.
>
> In a saucepan over low heat, combine sweetened condensed milk and caramel
> topping, stirring until smooth and blended. Slowly pour the warm topping
> mixture over the top of the warm cake, letting it sink into the slits;
> then
> sprinkle the crushed chocolate toffee bars liberally across the entire
> cake
> while still warm. (Hint: I crush my candy bars into small chunks as
> opposed
> to crumbs - I like to have pieces I can chew on!)
>
> Let cake cool completely, then top with whipped topping. Decorate the top
> of the cake with some more chocolate toffee bar chunks and swirls of
> caramel topping. Refrigerate and serve right from the pan!
>
> --
> The eyes are the mirrors....
> But the ears...Ah the ears.
> The ears keep the hat up.

Pandora wrote on 06 Sep 2005 in rec.food.cooking

> What is a devil's food?
> Pandora
>

cacaoweb
Devil's Food Cake
Yield: 12 servings.

Ingredients
2 cups (400 g) sugar
½ cup + 2 tablespoons (150 g) butter, softened
2 eggs
2 cups (270 g) all-purpose flour
6 tablespoons unsweetened cocoa powder
1 teaspoons baking powder
2 teaspoons vanilla extract
1 cup espresso or very strong coffee
Ingredients for frosting
½ cup butter
14 oz (400 g) semisweet dark chocolate (40-50% cocoa)
3 tablespoon light corn syrup
3 tablespoon hot espresso or very strong coffee

Method

1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C) and grease two 9
in (23 cm) cake tins.
2. Using an electric mixer, cream the butter and sugar on medium speed
until creamy, approximately 5 minutes.
3. Add one egg at a time, mix well between each.
4. Add flour, cocoa powder, baking powder and vanilla extract and mix
well. Then add coffee and mix well.
5. Divide into two equal portions and transfer to the cake tins.
6. Bake at 350 degrees until a wooden pick inserted in center comes out
clean, ca. 35-45 minutes. Let the cakes cool.
7. Slice each cake through the middle to make altogether four layers; if
necessary remove the top of the cake by using a knife.
8. For the frosting, mix butter, chopped chocolate, syrup and coffee and
heat in a double boiler until melted. Stir until smooth. Let it cool
somewhat in the fridge. Use approximately one fifth of the frosting between
each layer of the cake, coat the cake with the remaining two fifths of the
frosting.
9. Cool the cake in the fridge to harden the frosting. Place the cake at
room temperature 1-2 hours before it is served.

Variations
You may substitute the hot coffee with hot water.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

In article >, "Pandora"
> wrote:
> > 1 (18.25 ounce) pkg. devil's food cake mix
>
> What is a devil's food?
> Pandora

A dark chocolate cake.
--
-Barb, <http://www.jamlady.eboard.com> Several notes since 8/18/05,
including the Blue Ribbon Brownie Recipe and a sad note added
this evening, 8/27/05.

Mr Libido Incognito wrote:
>
> Pandora wrote on 06 Sep 2005 in rec.food.cooking
>
> > What is a devil's food?
> > Pandora
> >
>
> cacaoweb
> Devil's Food Cake
> Yield: 12 servings.
>
> Ingredients
> 2 cups (400 g) sugar
> ½ cup + 2 tablespoons (150 g) butter, softened
> 2 eggs
> 2 cups (270 g) all-purpose flour
> 6 tablespoons unsweetened cocoa powder
> 1 teaspoons baking powder
> 2 teaspoons vanilla extract
> 1 cup espresso or very strong coffee
> Ingredients for frosting
> ½ cup butter
> 14 oz (400 g) semisweet dark chocolate (40-50% cocoa)
> 3 tablespoon light corn syrup
> 3 tablespoon hot espresso or very strong coffee


A normal devil's food cake does not have coffee in it.
Devil's food refers to the fact that it is a dark chocolate
cake - the opposite of angel's food. Devil's food cakes
are always made with cocoa rather than baking chocolate.

Kate

On Tue 06 Sep 2005 10:20:25a, Kate Connally wrote in rec.food.cooking:

> A normal devil's food cake does not have coffee in it.
> Devil's food refers to the fact that it is a dark chocolate
> cake - the opposite of angel's food. Devil's food cakes
> are always made with cocoa rather than baking chocolate.

Also, because of the cocoa, most devil's food cakes have a slightly reddish
cast to the brown color, owing to the reaction of the acid in the cocoa with
the baking soda in the recipe. Some recipes are even called "Red Devil's
Food Cake".

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

at Tue, 06 Sep 2005 17:49:28 GMT in
>, (Wayne
Boatwright) wrote :

>On Tue 06 Sep 2005 10:20:25a, Kate Connally wrote in rec.food.cooking:
>
>> A normal devil's food cake does not have coffee in it.
>> Devil's food refers to the fact that it is a dark chocolate
>> cake - the opposite of angel's food. Devil's food cakes
>> are always made with cocoa rather than baking chocolate.
>
>Also, because of the cocoa, most devil's food cakes have a slightly
>reddish cast to the brown color, owing to the reaction of the acid in
>the cocoa with the baking soda in the recipe. Some recipes are even
>called "Red Devil's Food Cake".

And this in turn requires the *type* of cocoa to be natural-process as
opposed to Dutch-process cocoa. In the classic Devil's Food cake, you have
a natural-process cocoa butter cake covered with chocolate buttercream
frosting. Generally it's a 2-layer cake, as well.

People who are less inclined to be pedantically rigid in their definitions
will usually allow any chocolate-frosted chocolate cake to be called
"Devil's Food" cake, so it's become a pretty broad term.


--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

Alex Rast wrote:

> at Tue, 06 Sep 2005 17:49:28 GMT in
> >,
> (Wayne
> Boatwright) wrote :
>
> >On Tue 06 Sep 2005 10:20:25a, Kate Connally wrote in
> rec.food.cooking:
> >
> >> A normal devil's food cake does not have coffee in it.
> >> Devil's food refers to the fact that it is a dark chocolate
> >> cake - the opposite of angel's food. Devil's food cakes
> >> are always made with cocoa rather than baking chocolate.
> >
> >Also, because of the cocoa, most devil's food cakes have a slightly
> >reddish cast to the brown color, owing to the reaction of the acid in
>
> >the cocoa with the baking soda in the recipe. Some recipes are even
> >called "Red Devil's Food Cake".

I thought the Red devil chocolate cake was differentiated from an
ordinary choclolate cake becasue of the use of soured milk, or butter
milk or sour cream in the cake?
---
JL

>
>
> And this in turn requires the *type* of cocoa to be natural-process as
>
> opposed to Dutch-process cocoa. In the classic Devil's Food cake, you
> have
> a natural-process cocoa butter cake covered with chocolate buttercream
>
> frosting. Generally it's a 2-layer cake, as well.
>
> People who are less inclined to be pedantically rigid in their
> definitions
> will usually allow any chocolate-frosted chocolate cake to be called
> "Devil's Food" cake, so it's become a pretty broad term.
>
> --
> Alex Rast
>
> (remove d., .7, not, and .NOSPAM to reply)

On Wed 07 Sep 2005 11:56:10a, Joseph Littleshoes wrote in rec.food.cooking:

>> at Tue, 06 Sep 2005 17:49:28 GMT in
>> >,
>> (Wayne
>> Boatwright) wrote :
>>
>> >Also, because of the cocoa, most devil's food cakes have a slightly
>> >reddish cast to the brown color, owing to the reaction of the acid in
>>
>> >the cocoa with the baking soda in the recipe. Some recipes are even
>> >called "Red Devil's Food Cake".
>
> I thought the Red devil chocolate cake was differentiated from an
> ordinary choclolate cake becasue of the use of soured milk, or butter
> milk or sour cream in the cake?
> ---
> JL

I make one that contains both baking powder, baking soda, and cocoa, but
uses regular milk. It has a decided red cast.

It may be the collective combination of cocoa, baking soda, and buttermilk
or sour milk was an early definition. Lots of cakes use baking soda and
buttermilk, but they're not red unless they also contain cocoa.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974