Chocolate Caramel Coffee Cake Recipes

Steps:

• 1. Mix first eight ingredients and caramel chips to form dough, divide dough in 1/2 and spread first half into 9x13 buttered and floured baking pan. Cover dough with 1/2 the semi-sweet chocolate chips and sprinkle with cinnamon sugar mixture. Spread 2nd half of dough on top and repeat with 2nd half of chocolate chips and cinnamon sugar.
• 2. Bake at 350 degree for 30 minutes. This coffee cake is good warm and cold! If you want to, sometimes I add a caramel drizzle on the top and serve it warm with a dark Colombian coffee.

Steps:

• In a large saucepan, combine the milk, rum, syrups and brown sugar. Cook over medium heat until hot (do not boil). Stir in coffee and liqueur., Meanwhile, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold in liqueur until combined., Pour coffee mixture into mugs. Garnish with a dollop of coffee whipped cream and, if desired, espresso powder.

Steps:

• In a small saucepan, melt chocolate in water. Stir in food coloring if desired. Remove from the heat; cool completely. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Add cooled chocolate mixture; beat on medium speed for 1 minute. , Pour into a greased 13x9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, combine the brown sugar, milk, butter and salt in a large heavy saucepan. Bring to a boil over medium heat, stirring constantly. Cook and stir until a candy thermometer reads 234° (soft-ball stage). Remove from the heat; cool to lukewarm. Transfer to a small bowl; beat in confectioners' sugar, cream and vanilla until mixture achieves spreading consistency. Frost cake. Garnish with pecans.

Steps:

• Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.
• Add eggs, 1 at a time, beating just until yellow disappears.
• Combine flour, baking powder, and soda, add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low spee until blended after each additon. Stir in vanilla.
• Spread half of batter into 2 greased 9-inch square pans.
• Sprinkle 1/2 cup morsels evenly over batter in each pan.
• Spread remaining batter over morsels.
• Bake at 350 degrees for 35 minutes or until cakes begin to leave sides of pan and wooden pick inserted in center comes out clean. (There will be melted chocolate on pick but no wet batter.).
• Cool in pans on wire racks.
• Drizzle Powdered Sugar Glaze over warm cakes, and sprinkle evenly with remaining 2/3 cup morsels.
• Powdered Sugar Glaze:.
• Stir together powdered sugar, vanilla and 2 tablespoon milk until smooth. Add additional milk if needed.

Steps:

• Prepare and bake cake in a 9x13" baking pan as directed on back of cake mix. Let cake cool. Using a fork, poke holes all over the top of the cake. Mix together the sweetened condensed milk and caramel topping and pour all over the cake, letting it sink down into the holes. Spread whipped topping over the caramel layer and sprinkle with crushed Heath bars.
• I keep this cake in the fridge- it's delicious cold!