Chocolate Cake Recipes

To whom it may concern:

Hi, my name is Toby Silva and I sent over recipe for No Crust Sweet Potato Pie Crisp a while ago and was wanting to share another good dessert recipe. I made this one for a dinner party of only 5 of us, and it disappeared by the end of the evening. I definitely suggest trying it, and posting it on your site if you'd like! Thanks again,
Toby Silva
Castro Valley, CA

Chocolate Carmel Conviction

Warning: This chocolate cake recipe looks and tastes VERY good. I recommend rewarding yourself with a slice first before serving, or you may find it gets consumed before you get yours.

Note: Approximate completion time in about 1 hour 30 minutes.

What you will need:

1 - Box of Dark Chocolate Cake Mix
1 - Jar of Carmel Dessert Topping
1 - 14 oz. Can of Condensed Milk
2-3 – Hershey’s Chocolate Bars (room temperature)
10 – Hershey’s Kisses (optional)
1 – 2 oz. package of Pecans (optional)

Cooking utensils to have available:

Rubber Spatula
Bundt Cake Pan
Measuring Cup with contoured pouring lip (if possible)
Mixing bowls (1 small and 1 large)
Preparing/Serving Platter
Potato Peeler

Instructions:

Prepare your cake according to the Cake Mix instructions on the box.

After baking, cool slightly then place cake on preparing/serving platter. Put caramel topping into measuring cup, slightly warm then drizzle over the top of the cake. Let it form down the slopes of the cake on its own, refrigerate for 10 minutes. Remove the cake from the refrigerator, and use only about ¾ can of condensed milk to drizzle over the top of the cake forming itself over the caramel. Evenly place Hershey’s Kisses around the top of the cake, set aside.

Get that small mixing bowl, grab the potato peeler and your chocolate bars. Take the peeler to the edge of the chocolate bars to create small shreds of chocolate until you feel you have enough to top the cake sparsely and edge the serving platter to cover the excess caramel and milk drizzle with, then do exactly that. Lastly, finely chop the pecans, and do the same, by sparsely sprinkling over the top of your cake also sparsely around the edge of the platter.

Serve immediately, but keep refrigerated.

This chocolate cake recipe was derived but spiffed up from, “Valerie’s Chocolate Caramel Dessert.”

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