For Caramel Syrup

  • 1/2 cup Sugar
  • 1/3 cup Water
  • 1-1/2 ounces Unsweetened Chocolate Squares, melted

For Batter

  • 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.


Caramel Syrup:

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.

Cake Batter:

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!