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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 15 |
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Simply Sinful! Ingredients:
1 cup butter |
1 3/4 cups white sugar |
3 eggs |
2 teaspoons vanilla extract |
1 1/2 cups buttermilk |
2 1/2 cups all-purpose flour |
6 tablespoons unsweetened cocoa powder |
1 1/2 teaspoons baking soda |
1 teaspoon salt |
1 teaspoon instant espresso powder, dissolved in |
1 tablespoon hot water (optional) |
1 (14 ounce) can sweetened condensed milk |
1/2 cup butter |
1 (14 ounce) package caramels |
1 cup coarsely chopped pecans or 1 cup walnuts |
freshly whipped cream |
Directions:
1. Preheat oven to 350F; butter and flour a 9x13 inch pan.
2. Sift together the flour, cocoa, baking soda and salt; set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy; beat in the eggs one at a time, then stir in the vanilla and coffee liquid (if using); beat in the flour mixture alternately with the milk, mixing just until incorporated; pour HALF of batter into prepared pan; bake in the preheated oven for 15 minutes.
4. Meanwhile, in heavy saucepan over low heat, melt caramels and butter; remove from heat; add condensed milk and mix well; spread caramel mixture evenly over cake; spread remaining cake batter over caramel mixture; top with nuts; return to oven; bake 30 to 35 minutes longer or until cake springs back when lightly touched.
5. A dollop of freshly-whipped cream on each piece is not a bad thing!
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