Well, the chocolate caramel delight cupcakes were such a big hit, that when I was asked to make a cake for my friend’s coworkers, I decided to give the cake a shot. The same recipe was used, only I didn’t add mini chocolate chips and drizzled the top with straight caramel instead of mixing it with vanilla icing to form a glaze.
I love Rolos. Little chocolate covered caramel candy, and it’s funny to discover how much other people love them, too. “Oh my gosh, are those Rolos on top?? Awesome!!” Yes, that has been the response. After the cake was dropped off, I got a text from my friend about the cake. She said it only lasted an hour, and people were still talking about it. Jackpot! I’ve had caramel cake before, but love the added flavor of chocolate that goes with it. Dee lish!!
Chocolate Caramel Cake Recipe:
1 box Duncan Hines caramel cake mix
1 small box instant chocolate pudding
1 cup oil
1/2 cup water
8 oz. sour cream
Combine all ingredients and beat well, using an electric mixer for about 3-4 minutes at medium speed. Pour batter into 3 greased 9 inch baking pans and bake for about 25 minutes at 350 degrees. Place on cooling racks (in pans) for 10-15 minutes, then take cakes out of pans and cool completely on cooling racks. Layer and cover with chocolate icing, drizzle with caramel sauce, and top with Rolos.
Like Caramel? Try these!