This cake gets rave reviews every time it’s made. Definitely not for anyone on a diet! Oooey-gooey, and oh! so good! Best if served warm with vanilla ice cream.
Original recipe makes 1 – 9 inch springform
Ingredients
2 cups all-purpose flour
1 3/4 cups sugar
2 teaspoons baking soda
1 teaspoon baking powder
5 (1 ounce) squares unsweetened chocolate, melted
1 cup strong brewed coffee
3/4 cup sour cream
1/4 cup vegetable oil
1 (14 ounce) package individually wrapped caramels, unwrapped
4 tablespoons milk
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PREP
10 mins
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COOK
1 hr
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READY IN
1 hr 10 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan.
- In a large bowl, combine flour, sugar, baking soda, and baking powder. Make a well in the center, and pour in melted chocolate, coffee, sour cream, and oil. Mix well, and spread into prepared pan.
- Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes, then remove from pan.
- In a microwave-safe bowl, combine caramels and milk. Heat in microwave until melted. Stir until smooth. With a wooden spoon, poke holes into the cake. Pour caramel mixture into holes.
Nutrition
Calories: 446 kcal
Carbohydrates: 74.6 g
Cholesterol: 9 mg
Fat: 16.6 g
Fiber: 2.5 g
Protein: 5.8 g
Sodium: 333 mg