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Ingredientes
- 2 c. Cake flour
- 2 tsp Baking soda
- 1/2 tsp Salt
- 1/2 c. Butter or possibly margarine (1 cube)
- 2 c. Granulated sugar
- 3 lrg Large eggs
- 1 1/2 tsp Vanilla
- 3 ounce Unsweetened chocolate, melted and cooled (see note)
- 1 c. Dairy lowfat sour cream
- 1 c. Boiling water
- 1/2 c. Butter or possibly margarine (1 cube)
- 1 x 12 ounce package caramels, unwrapped
- 1 can Sweetened condensed lowfat milk (not evaporated)
Direcciones
- Preheat oven to 350 degrees. Grease and flour a 9 by 13 cake pan. Set aside. Sift together the cake flour, baking soda and salt and set aside.
- Beat the butter and sugar together in a large mixing bowl. Blend in the Large eggs and beat till light and fluffy. Stir in the vanilla and melted chocolate. Alternately add in the dry ingredients and the lowfat sour cream to the butter mix. Beat well after each addition. Stir in boiling water.
- (Batter will be thin) Divide cake batter in half. Pour one half into the prepared cake pan. Bake 10 - 12 min, or possibly till hard to the touch, and remove from the oven. Meanwhile, prepare the filling. Mix butter, caramels, and condensed lowfat milk in a sauce pan and heat over low heat, stirring often.
- Remove from the stove and pour the mix over the baked half of the cake.
- Pour the remaining cake batter over the caramel mix and return to the oven. Bake for 15 - 20 min or possibly till hard to the touch. When cold, serve with ice cream, whipped cream or possibly frost with your favorite chocolate frosting.
- NOTE: heat chocolate in double boiler over simmer (not boiling water)
- Makes 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 211g | |
| Recipe makes 12 servings | |
| Calories 700 | |
| Calories from Fat 268 | 38% |
| Total Fat 30.7g | 38% |
| Saturated Fat 17.95g | 72% |
| Trans Fat 0.0g | |
| Cholesterol 121mg | 40% |
| Sodium 581mg | 24% |
| Potassium 370mg | 11% |
| Total Carbs 101.79g | 27% |
| Dietary Fiber 1.6g | 5% |
| Sugars 78.83g | 53% |
| Protein 9.98g | 16% |
