HOMEMADE YET SIMPLE CHEESECAKE TOPPED WITH PEACH COBBLER FILLING, AND A CRISP CRUMBLE TOPPING!
Caramel adds a wonderful flavor to cakes, we all know that, as we know that it goes perfectly with chocolate! That’s why I’m sharing with you this amazing chocolate pound cake with caramel frosting, I hope you like it!
It’s funny to me, that, you never know when a conversation will end up being one that’s indelibly imprinted in your memory banks. Today I was thinking about a dialogue I so clearly recall that occurred seven or eight years ago. My son-in-law, Josh, asked a most interesting question. This is the recipe my husband’s mother always made him for his birthday, and I’ve continued that tradition, though these days I have the help of 5- and 7-year-old boys. It’s a very decadent cake with frosting so sweet it makes your teeth hurt, but it’s sooo worth the effort. Add chocolate chips and pecans for an extra special touch!
Cream thoroughly: 3 sticks butter, 3 cups sugar
Add: 6 eggs, 1 tsp. vanilla
Sift together: 3 cups flour, ½ tsp. baking powder, ½ cup cocoa, ½ tsp. salt
Add sifted ingredients alternately with 1 ¼ cups milk to creamed mixture.
Bake 350 for an hour. Try not to overbake… if anything, slightly underbake, if possible!
Frost with Quick Caramel Frosting from The Cake Mix Doctor (tinted with orange food color, opt.). Garnish with pecan halves.