Tuesday, December 29, 2009

Fudgy Brownie Caramel Cake

Prepare 2 packages of fudge brownie mix according to package directions. Bake in 10 X 15 inch jelly roll pan. (Line jelly roll pan with parchment paper.) After baking, cool completely. Remove from pan. Cut in half.

Cover first or bottom layer with caramelized sauce. Cover with chocolate frosting. Stack remaining cake layer on top of first or bottom layer. Cover with caramelized sauce. Cover entire top and sides of cake with chocolate frosting.

Caramelized Sauce
Remove paper covering from 2 cans of sweetened condensed milk (do not open can). Place can in saucepan and cover with water. Bring to boil and boil for four (4) hours reducing to medium-high heat--should be a low rolling boil. Cover the saucepan with a lid while cans are boiling. Cool and then open cans for above use. DO NOT leave your home while this is boiling. DO NOT let it boil dry. Just a word to the wise. :-)

Chocolate Frosting
2 c. sugar
1/4 c. light corn syrup
1/2 c. milk
1/2 c. butter
2 squares unsweetened chocolate (2 oz.) cut up
1/4 t. salt

Mix the above in a saucepan. Stir over low heat until chocolate and shortening melt. Bring to a full rolling boil, stirring constantly. Boil one minute. Remove from heat and beat until lukewarm. Stir in 1 tsp. of vanilla. Continue beating until spreading consistency. If you cook a little too long and it gets too thick to spread, just add a few drops of milk or if it doesn't get thick enough add some powdered sugar. (this is the amount for 2--8 or 9 inch layers or 13 X 9 inch pan.

This is to die for! Vickie almost did. You had to be there. Long, long story.

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