| CHOCOLATE CAKE WITH CARAMEL FROSTING |
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12 servings1/2 cup CRISCO all-vegetable shortening or 1/2 CRISCO Stick 2 cups packed brown sugar 3 eggs 1 teaspoon vanilla extract 2 ounces (2 squares) unsweetened chocolate, melted and cooled 2 cups sifted all-purpose flour 1 teaspoon baking soda 3/4 teaspoon salt 1 cup buttermilk Caramel Frosting: 3 tablespoons milk 3 tablespoons butter or margarine 1/2 cup packed brown sugar 1-2/3 cups sifted confectioners' sugar Preheat oven to 350ºF. Cream Crisco and brown sugar in a large mixer bowl. Add eggs, one at a time, and beat well after each addition. Mix in vanilla extract and melted chocolate until blended. Combine flour, baking soda, and salt. Add dry ingredients alternately with buttermilk to creamed mixture, mixing until blended after each addition. Turn batter into a greased and floured 13 x 9 x 2-inch pan and spread evenly. Bake at 350ºF for 40 to 45 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan. For Caramel Frosting, combine milk, butter, and brown sugar in a saucepan. Heat until sugar is dissolved. Cool to room temperature. Stir in confectioners sugar. Beat until frosting is of spreading consistency. Spread frosting over cooled cake. |
