Caramel Chocolate Sheet Cake - Flashback Friday


For Flash Back Friday, I'm featuring a cake I've made for two events in the past few months.
Both times it's proved so popular that I've had numerous requests for the recipe.
After all, a cake with a dense chocolate base, creamy caramel filling
 and topped with whipped cream and crunchy candy - what's not to love?
Please read the recipe through before making it.

For the Cake:
  • 1 cup margarine
  • 6 tablespoons cocoa
  • 1 cup hot water
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 2 cups flour
  • 2 eggs beaten
  • 1/2 cup sour cream
For the Caramel Sauce:
  • 3/4 cup margarine
  • 3/4 cup brown sugar
  • 3 tablespoons. corn syrup
  • 1 can sweetened condensed milk
For the Topping:
  • 1 1/2 cups Whipping Cream
  • 2 tablespoons instant vanilla pudding (to stabilize the cream)
  • 2 or 3 Skor Chocolate Bars or another crunchy brittle style chocolate bar.
  1. Melt margarine, add cocoa and hot water and bring to a boil.
  2. Remove from heat and set aside.
  3. Measure sugar,baking soda, salt, vanilla and flour into a large mixing bowl.
  4. Add hot mixture to dry ingredients and beat until smooth.
  5. Add beaten eggs and sour cream and mix well.
  6. Spread in a  greased and floured 10x15 inch pan - or line with parchment paper.
  7. Bake at 350 degrees F for 20 minutes or until done. 
  8. Meanwhile prepare Caramel sauce.
  9. Melt margarine.
  10. Add brown sugar, corn syrup and sweetened condensed milk.
  11. Stir constantly as you bring it to a boil.
  12. Cook for 2 minutes while continuing to stir. Watch carefully as it scorches easily.
  13. Remove cake from oven, let sit for 5 minutes. 
  14. Poke holes in cake with meat fork about 1/2-1 inch apart.
  15.  Spoon about 1/2 of the caramel sauce over the cake, filling all the holes.
  16.  Let remaining sauce cool to spreading consistency. Then spread remainder of sauce over cake.
  17. When cake is completely cool, whip 1 1/2 cups heavy cream,
  18. Spread over caramel layer.
  19. Crumble  Skor bars and sprinkle over cream layer.
  20. Store in refrigerator until serving. Serves 15. Don't plan on leftovers!
**Both times, I baked the cake well ahead of time and froze it.
Freeze the cake after spreading the caramel mixture.
Leave in Freezer until a couple of hours before serving time.  Whip cream, spread over caramel and sprinkle the Skor bar crumbles just before serving.
** Note: If you freeze it with the Skor bits on it, they will not be crunchy when thawed.

   Bev

6 comments:

  1. I have made this recipe countless times since you originally posted it. It is so tasty! I make the cake layer with a wacky cake recipe so my egg allergic brother in law can enjoy it too. Yummy!

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  2. Can one use butter instead of margarine?

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    Replies
    1. Of course. It only improves the flavor.

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  3. Looks really yummy Bev! Rhoda

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  4. Wondering what could be used other than Skor bars, there is a nut allergy - all nuts.

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  5. Any crunchy bar would do. Or just use chopped chocolate.

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