Recipe - Chocodeath Cake

CAKE BATTER
2 cup Cake flour
2 teaspoon Baking soda
One half teaspoon Salt
One half cup Butter or margarine
2 cup Granulated sugar
3 Large eggs
1 One half teaspoon Vanilla
3 ounce Unsweetened chocolate
1 cup Dairy sour cream
1 cup Water; boiling

FILLING
One half cup Butter or margarine
12 ounce Caramels
1 cn Sweetened condensed milk

Preheat oven to 350~. Grease and flour a 9x13 pan. Set
aside. Sift together cake flour, baking soda and salt.
Set aside. Beat butter and sugar together in a large
mixing bowl. Blend in the eggs and beat until light
and fluffy. Stir in vanilla and melted chocolate.
Alternately, add the dry ingredients and the sour
cream to the butter mixture. Beat well after each
addition. Stir in the boiling water. (Batter will be
thin.) Divide cake batter in half. Pour one half into
prepared cake pan. Bake 1012 minutes or until firm to
touch. Remove from oven. Meanwhile, prepare filling.
Mix the butter, caramels and sweetened condensed milk
in a sauce pan and melt over low heat, stirring often.
Can be melted in the microwave. When melted, pour the
mixture over the half baked cake. Pour the remaining
cake batter over the caramel mixture and return to the
oven. Bake for 1520 minutes or until firm to the
touch. (It took me 25 minutes) Cool and frost or serve
with whipped cream or a la mode.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini