32K Caramel Cake

Recipe by _Pixie_
READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 350 degres F.
  • Spray two 8" round pans throughly with cooking spray.
  • Sift the flour, baking powder and salt together and set aside.
  • Melt the 3/4 cup butter and 10 caramels, until liquid and integrated.
  • I usually do this in the microwave but it can be done stovetop.
  • Do not burn.
  • Mix the brown sugar and the caramel butter mixture with an electric mixer until well integrated.
  • Add the eggs one at a time and beat well, until smooth and lighter in colour.
  • Mix in the flour mixture until blended and then beat at high speed for three or four minutes until batter is smooth and light in colour.
  • Mix in the carrots and pecans until well blended and spread evenly between the two cake pans.
  • Bake for about 30 minutes until browned and just pulling away from the sides of the pan.
  • Cool cakes on racks.
  • Melt 1/4 cup butter, 3 tablespoons brown sugar and 15 caramels until smooth (about 2 minutes in microwave, don't forget to stir!) Mix the melted caramels with the icing sugar and 3 tablespoons milk with an electric mixer until smooth.
  • If required add an extra tablespoon milk to reach a good consistency for the icing.
  • Spread icing on top of one cake layer, top with the other layer and cover sides and top evenly with the remaining icing.
  • Melt the butterscotch and chocolate chips together (about 1 minute in microwave) stir well until smooth (heat longer if required).
  • Spread a thin layer of chocolate mixture over the top of the cake (if desired let a bit drip down the sides as decoration).
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