Caramel Dandy Cake

Caramel Dandy Cake

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 20  Minutes

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 1 cup water
  • 1 cup butter or margarine (2 sticks)
  • 1/3 cup HERSHEY'S Cocoa
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 eggs
  • 3/4 cup dairy sour cream
  • 3/4 cup caramel ice cream topping
  • CHOCOLATE FROSTING (recipe follows)
  • 1-1/3 cups HERSHEY'S Milk Chocolate Baking Pieces Filled with Caramel (8-oz. pkg.)

Directions

  • 1. Heat oven to 350 F. Grease and flour 13x9x2-inch baking pan.
  • 2. Combine water, butter and cocoa in small saucepan. Cook over medium heat, stirring occasionally, until mixture boils; boil and stir 1 minute. Remove from heat; set aside.
  • 3. Stir together flour, sugar, baking soda and salt in large bowl. Add eggs and sour cream; beat until well blended. Add cocoa mixture; beat just until blended (batter will be thin). Pour into prepared pan.
  • 4. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Remove from oven. With large, two-pronged fork carefully pierce cake to bottom of pan, making rows about 1 inch apart covering length and width of cake. Spread caramel topping over warm cake. Cool completely in pan on wire rack.
  • 5. Prepare CHOCOLATE FROSTING; carefully spread over top, covering caramel. Sprinkle baking pieces over frosting, pressing down lightly. Cut into squares. Cover; refrigerate leftover cake. Makes 12 servings.
  • CHOCOLATE FROSTING: Beat 6 tablespoons softened butter or margarine in small mixer bowl until fluffy. Stir together 1/2 cup HERSHEY'S Cocoa and 2-2/3 cups powdered sugar. Gradually beat alternately with 1/3 cup milk into butter, beating to spreading consistency. Blend in 1 teaspoon vanilla extract. About 2 cups frosting.
Ingredients sitting on a table

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