For Caramel Syrup
- 1/2 cup Sugar
- 1/3 cup Water
- 1-1/2 ounces Unsweetened Chocolate Squares, melted
- 1/2 cup Butter
- 1-1/2 cups Sugar
- 3 Eggs
- 3/4 cup Water
- 2-1/2 cup Flour
- 5 teaspoons Baking Powder
- 1 teaspoon Vanilla
- White Frosting
The caramel in the batter makes this cake very moist. Freezes well…just wait to frost until ready to eat.
Heat sugar in a saucepan over low-medium heat, stirring constantly until melted and the color of maple syrup. Gradually add water to hot syrup. Then add melted chocolate. Let boil 2 minutes and then cool slightly.
Cream butter and sugar. Add eggs and syrup.
In another bowl, sift together flour and baking powder. Add flour mixture and water to butter mix, alternating a little at a time and mixing thoroughly in between. Add vanilla.
Pour into cake pan and bake in 350°F oven for 45 minutes.
To make White Frosting:
Mix 1-1/2 cups sugar and 2/3 cup water in a saucepan and bring to boiling. Let boil with as little stirring as possible until syrup will spin a thread when dropped from the tip of a spoon (238 degrees)
Beat 2 egg whites until stiff. Pour syrup gradually over egg whites while beating constantly until the desired consistency is achieved.
Add 1/2 teaspoon vanilla and stir. Frost cakes!