FUDGE RIBBON CARAMEL CAKE
1/2 cup shortening
1 1/4 cups brown sugar
1 tsp vanilla
10.5 ounces of semi sweetened melted chocolate (1 and half squares of chocolate=10 ounces)
2 eggs
2 cups sifted flour
1 1/2 tsp baking powder
1/2 tsp soda
1 cup milk
Cream shortening and brown sugar together.
Add vanilla and eggs one at a time, beating thoroughly after each addition.
Beat in 1st half of melted chocolate
(I melted it in microwave just till soft then used a fork to beat the rest till completely melted.. can’t leave in microwave till all the way melted cause chocolate is very temperamental)
Flour baking powder and soda, mix together and add to your mix
beat till smooth adding milk gradually.
Add chocolate half again
mixing only two slow turns
oven should be preheated to 350 and bunt pan greased
turn into pan
melt your last half of chocolate
and drizzle over top then cut in with knife
put into oven for 38 -40 minutes ..
Turn onto plate
cut top off with knife and set aside
take chocolate syrup and drizzle over edging
add caramel ( this time I added something extra..I had some leftover ice cream cake so I cut up the leftover pieces and placed around the cake then added the caramel) (also can use caramel from a jar, but I used the recipe off this site for CROCK POT CARAMEL OUT OF A CAN)
next put the top back on the cake then more chocolate syurp
slice while warm and put on plate with extra scoop of caramel.
Serve with milk or ice water as is VERY RICH….
If you enjoyed this article, please consider sharing it!
