Join the Meeting Place for Moms!
Talk to other moms, share advice, and have fun!

(minimum 6 characters)

Dinner Ideas Dinner Ideas

Daily Chocolate Fix. . .(Caramel-Chocolate Cookie-Stuffed Sour Cream Deluxe Cake)

Posted by on Jul. 29, 2012 at 12:23 PM
  • 4 Replies

CARAMEL-CHOCOLATE COOKIE-STUFFED SOUR CREAM DELUXE CAKE

1 cup butter, softened

2 cups sugar

3 large eggs

1 Tbs vanilla extract

1 cup sour cream

4 cups all-purpose flour

4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3 cups coarsely chopped Twix candy bars (6 to 8 pkgs)

1 cup coarsely chopped milk chocolate bar

1/2 cup semisweet chocolate chips

1 cup chopped pecans, optional

3/4 cup dulce de leche or thick caramel sundae topping

1/3 cup chocolate syrup

Finishing Touches:

1/2 cup, approximately, melted semisweet chocolate chips

Preheat oven to 350 degrees.  Generously spray a 10-inch angel food cakepan with nonstick cooking spray.  Place pan on a parchment paper-lined baking sheet.

In a mixer, cream butter and sugar until light an fluffy and well blended.  Add eggs, vanilla and sour cream and mix well.  Fold in flour, baking powder, baking soda and salt and blend, making sure nothing is stuck in well of mixing bowl.  Fold in about one-third each of chopped candy bars, chocolate chips and pecans (if using).

Spoon two-thirds of batter into prepared pan and add dollops of dulce de leche or caramel sundae topping and some chocolate syrup as you are spooning in batter.  Deposit on another third each of candy bar pieces, chocolate chips and pecans.  Top with remaining third of batter and top this with remaining dulce de leche and chocolate syrup and remaining candy bar pieces, chocolate chips and pecans.  (Exact amounts are not that important; you are trying to layer cake batter with chunky ingredients and caramel and chocolate syrups.  It doesn't have to be exact.)  Swirl bater with a knife, making sure chunkier pieces, such as candy bar pieces (on top), are somewhat covered with batter so they bake into top surface of cake.

Bake until cake springs back when gently pressed with fingertips, about 75 to 80 minutes.  Cool well and then unmold cake onto a serving plate.  Drizzle with melted chocolate.  Chill cake 20 minutes or so.

*recipe taken from A Passion for Baking cookbook

by on Jul. 29, 2012 at 12:23 PM
Add your quick reply below:
You must be a member to reply to this post.
Replies (1-4):
MamaMandee
by Mandee on Jul. 29, 2012 at 12:39 PM

Ohhhh yummy!! 

snuggiewoogie
by on Jul. 29, 2012 at 9:44 PM

 This would be good with some Vanilla Ice Cream!  Wow!

aidansmommy219
by Platinum Member on Jul. 29, 2012 at 9:44 PM
1 mom liked this
That name is a mouthful!
Posted on CafeMom Mobile
gmadiane
by Silver Member on Jul. 30, 2012 at 2:26 PM

yum

Add your quick reply below:
You must be a member to reply to this post.
Join the Meeting Place for Moms!
Talk to other moms, share advice, and have fun!

(minimum 6 characters)

close Join now to connect to
other members!
Connect with Facebook or Sign Up Using Email

Already Joined? LOG IN