CHOCOLATE-CARAMEL-PEANUT POKE CAKE RECIPE - BETTYCROC…
This indulgent chocolate cake filled with salted caramel sauce is perfect for any special occasion. Whipped cream topping, peanuts and a chocolate-caramel drizzle add extra decadence.
Provided by Cindy Rahe
Total Time 3 hours 15 minutes
Prep Time 15 minutes
Yield 15
Number Of Ingredients 7
Steps:
- Heat oven to 350° F. Spray 13 x 9-inch pan with cooking spray; line with cooking parchment paper.
- Make cake as directed on box for 13 x 9-inch pan. Immediately after removing from oven, poke holes all over cake using chopstick. While cake is still warm, gently spread 1 1/2 jars of the caramel sauce over cake. Cool cake completely, then refrigerate 2 hours.
- In medium bowl, beat cream and powdered sugar to stiff peaks. Spread over top of cake; drizzle with remaining caramel sauce and chocolate syrup; sprinkle with peanuts.
Nutrition Facts : Calories 450 , CarbohydrateContent 68 g, CholesterolContent 60 mg, FatContent 3 1/2 , FiberContent 2 g, ProteinContent 5 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 460 mg, SugarContent 45 g, TransFatContent 0 g
MARBLE CAKE - BETTY CROCKER
Steps:
- Heat oven to 180°C. Grease bottoms only of 2 (20 or 23cm) round cake pans with shortening or cooking spray.
- In large bowl, beat yellow cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Set aside.
- In another large bowl, beat chocolate cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
- Spoon yellow and chocolate cake batters alternately into pans, dividing evenly. Cut through batters with table knife in zigzag pattern for marbled design.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling racks 15 minutes. Remove from pans. Cool completely, top sides up, about 1 hour.
- On a serving plate, place 1 cake, rounded side down (trim rounded side if necessary so cake rests flat). Spread with 55 grams frosting. Top with second cake, rounded side up. Frost side and top of cake with remaining frosting.
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