chocolate cake caramel



4 packages (32 ounces) cream cheese, softened

1 1/4 cups (250g) granulated sugar, superfine

1/2 cup sour cream, room temperature

2 teaspoons vanilla extract

5 large eggs, room temperature


1 3/4 cups (210g) all-purpose flour

2 teaspoons vanilla extract

2 x-large eggs, room temperature

1/2 cup (112g) vegetable oil

1 cup (240g) buttermilk, room temperature

1 teaspoon Kosher salt

1 teaspoon baking powder

2 teaspoons baking soda

3/4 cup (90g) unsweetened cocoa powder

2 cups (400g) granulated sugar

1 cup (237g) freshly brewed hot coffee (I use decaf), or hot water


1 1/2 cups (340g) unsalted butter, room temperature

4 cups (500g) confectioners’ sugar

3/4 cup (94g) cocoa powder

4 tablespoons heavy whipping cream

2 teaspoons vanilla extract

1 pinch salt


1 jar salted caramel sauce

1 bag mini chocolate chips

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