CARAMEL CORN CHOCOLATE CAKE
Wow guests with this show-stopping chocolate layer cake that's finished with a luscious cream cheese-caramel frosting topped with a mountain of caramel corn.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray three 8-inch round cake pans with cooking spray.
- In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes. Divide batter evenly among pans.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool cakes in pans on cooling racks 10 minutes. Remove from pans. Cool completely, about 1 hour.
- In large bowl, beat cream cheese and dulce de leche with electric mixer on medium speed just until smooth. Add powdered sugar; beat just until smooth.
- Place 1 cake layer on serving plate or cake stand; frost layer with frosting. Top with another cake layer; spread top of layer with frosting. Top with final cake layer. Frost top and side of cake with remaining frosting. Refrigerate about 30 minutes or until serving. Just before serving, mound caramel corn on top of cake.
Nutrition Facts : Calories 560, Carbohydrate 67 g, Cholesterol 105 mg, Fat 5 1/2, Fiber 1 g, Protein 8 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 49 g, TransFat 1/2 g
CARAMEL CHOCOLATE CORN
Caramel corn with roasted peanuts and chocolate. This will take a while to make, but is well worth it!
Provided by Jen
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 30m
Yield 32
Number Of Ingredients 10
Steps:
- Grease cookie sheets.
- Place popcorn and peanuts in a paper bag. Set aside.
- In a microwave safe bowl, combine sugar, butter, corn syrup, vanilla and salt. Microwave 4 minutes, until bubbly. Stir in baking soda. Pour over popcorn mixture and shake bag to coat.
- Roll down edges of bag and place bag in microwave. Heat for 2 minutes, shaking three times to mix. Spread mixture onto prepared sheets to cool.
- In a microwave safe bowl, combine chocolate and shortening. Microwave 90 seconds, stirring once, until melted. Drizzle over popcorn mixture. Let cool before serving.
Nutrition Facts : Calories 147.2 calories, Carbohydrate 15.3 g, Cholesterol 9.4 mg, Fat 9.4 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 3.6 g, Sodium 183.5 mg, Sugar 10.4 g
ULTIMATE CARAMEL CHOCOLATE POPCORN
Have the munchies? They're no match for this nutty caramel corn drizzled with melted chocolate. -Kim Forni, Claremont, New Hampshire
Provided by Taste of Home
Categories Snacks
Time 1h25m
Yield 5 quarts.
Number Of Ingredients 9
Steps:
- Preheat oven to 250°. Place popcorn and nuts in a greased roasting pan; set aside. In a large heavy saucepan, combine brown sugar, corn syrup, butter and salt. Bring to a boil over medium heat; cook and stir 5 minutes. , Remove from heat; stir in baking soda (mixture will foam). Quickly pour over popcorn and mix well., Transfer to two greased 15x10X1-in. baking pans. , Bake 1 hour or until dry, stirring every 15 minutes., In a microwave, melt each chocolate separately, adding 1 teaspoon shortening to each 1/2 cup chips; stir until smooth. Drizzle over popcorn mixture; let stand until set., Break into clusters. Store in an airtight container.,
Nutrition Facts : Calories 419 calories, Fat 24g fat (8g saturated fat), Cholesterol 12mg cholesterol, Sodium 389mg sodium, Carbohydrate 50g carbohydrate (33g sugars, Fiber 3g fiber), Protein 6g protein.
CHOCOLATE CARAMEL CAKE
This rich cake makes an impressive centrepiece for any summer tea party
Provided by Emma Lewis
Categories Afternoon tea, Treat
Time 50m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Lightly grease 2 x 23cm loose-bottom cake tins and line with a circle of baking parchment. Beat together the butter and sugar until pale and creamy. Add the eggs, one at a time, beating well between each addition, then add the baking powder, cocoa and a third of the flour. Mix well to combine, then stir in half the soured cream. Alternating between adding the flour and soured cream, mix everything until just combined. Spoon into the prepared tins, then smooth over the surface with a spoon.
- Bake for 30 mins or until the cakes are firm to touch and a skewer inserted into the centres comes out clean. Leave to cool in the tins for 5 mins, then turn out onto a rack and cool completely.
- When you're ready to serve, whip the double cream with 2 tbsp Dulce de leche until soft peaks form. Place 1 cake on a serving plate and spread with half the cream, then drizzle over the remaining Dulce de leche. Top with the other cake, then spread the remaining cream on top. Sprinkle with the chocolate. Chill until ready to serve.
Nutrition Facts : Calories 597 calories, Fat 43 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.74 milligram of sodium
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CARAMEL POPCORN CHOCOLATE CAKE | ANA'S BAKING CHRONICLES
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4.9/5 (28)Total Time 4 hrs 25 minsCategory DessertCalories 756 per serving
- Preheat your fan oven to 160°C (325°F) or 175°C (350°F) if you're not using a fan oven. Grease and line with parchment paper three 6" round cake tins. Alternatively, you can use two 8" cake tins.
- First up - make the popcorn. Put the oil and butter in to a tall pot, heat it up and then put the corn kernels in. Stir with a wooden spoon or a silicone spatula to evenly coat the kernels. Cover with a lid and leave to pop. When it's done, season it with salt.Meanwhile, bring the milk to a simmer in a medium-large pot. Put all of the seasoned popcorn in the milk and stir with a wooden spoon/silicone spatula to make sure everything is coated in milk. Cover with a lid and leave it to steep for an hour. Afterwards, strain the milk through a fine mesh sieve to get rid of popcorn. If your popcorn soaked up too much milk, then add regular milk to get the amount needed for buttercream.
- The first thing you need to do is to make brown butter. Cut the butter into cubes and melt it in a small saucepan, over a medium to high heat. Once melted, you want to keep heating it, stirring occasionally with a wooden spoon, until brown specks appear and you can feel that nutty aroma. Be careful not to burn the butter, but also don’t “underbrown” it. Once your butter is browned, transfer it in a bowl and let it cool in the fridge, stirring occasionally. Before using it, bring to room temperature.
- Put the oil and butter in to a tall pot, heat it up and then put the corn kernels in. Stir with a wooden spoon or a silicone spatula to evenly coat the kernels. Cover with a lid and leave to pop. When it's done, season it with salt and transfer into a large bowl.
CHOCOLATE SPONGE CAKE WITH CHOCOLATE CARAMEL POPCORN …
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5/5 (9)Category DessertServings 12Total Time 55 mins
- Preheat the oven to 180°C/350ºF/gas 4 and then line and grease three 20cm (8 inch) sandwich tins.
- Add the butter to a bowl and beat, with a hand-held mixer until pale and smooth. Add half the icing sugar and beating until combined. Add the remaining icing sugar, vanilla and half the milk and beat the mixture until combined and smooth. Beat in the extra milk, if needed.
- Line a baking tray with baking parchment. Make the popcorn. Heat the oil in a large saucepan over medium heat. Add the popcorn to the hot oil and cover the pot with a lid. Gently shake the pot when the corn starts popping. When finished remove the pot from the heat and transfer to a bowl, making sure to discard all the un-popped kernels.
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4.8/5 (12)Calories 625 per servingTotal Time 4 hrs
- To make the cake: Preheat the oven to 350°F. Lightly grease two 8” round pans; make sure they’re at least 2” deep. Divide the batter evenly between the two pans and bake the cakes for 35 to 38 minutes, until they test done.
- Turn the cakes out of the pans onto a rack to cool completely while you continue with the recipe.
- To make the syrup: Combine the sugar and water in a microwave-safe measuring cup and heat for 90 seconds at high power; or heat the mixture in a small saucepan set over medium heat. Stir until the sugar dissolves, then add the rum. Set aside to cool.
- To prepare the cake: Cut a small vertical notch in the sides of the two cake layers. (Since you’ll be cutting each layer in half to make a total of four layers, the notches will help you line them back up when it's time to assemble the cake.)
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