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Triple Choco, ,Caramel
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1 oz. square chocolate, melted. Then add 3 tabls. milk, or cream
5 oz. candy caramels (18-20), melted with 3 tabls. milk or cream, keep caramel mixture warm, but not hot.
2 cups sugar
1 cup butter
3 cups sifted cake flour
3 tsp. baking powder
1 tsp. salt
4 eggs, separated
1 cup milk
1 tsp. vanilla
Cream butter and sugar until light and fluffy;add egg yolks. Sift flour with baking powder and salt. Add sifted dry ingredients, alternately with milk, add vanilla.
Beat egg whites until stiff;fold into flour mixture.
Divide batter into thirds, add melted chocolate mixture to one portion, add melted caramel mixture to second portion. Leave third batter as is. Pour into 3, greased and floured 8 inch round cake pans. Bake at 350 degrees for 25-30 minutes.
Use caramel filling between the layers. Frost rest of the cake with a chocolate buttercream frosting.
For the caramel filling:
One 14 oz. pkg. of individually wrapped caramels, melted with 1/2 cup evaporated milk. Melt in microwave, Or in a heavy saucepan ovewr medum heat until melted.
Chocolate frosting:
1/3 cup margarine or butter, softened
4 cups powdered sugar
1/4 tsp. salt
2-3 tabls. milk or cream
1 tsp. vanilla
1/3 cup unsweetened cocoa, or 2 squares melted, unsweetened chocolate
Warm the butter, milk or cream. Add the chocolate, salt and vanilla. Beat in the powdered sugar until smooth and creamy.
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