the goods2 eggs
4 oz butter
6 oz sugar
8 oz plain flour
2 tspns baking powder
1/4 cup cocoa
2/3 cup buttermilk (or 2/3 cup milk with 1 tspn lemon juice)
3oz caramel chocolates (rolos. caramello bar etc...)
2 oz butter
1 cup confectioners sugar
1/4 cup sour cream
1 cup butterscotch chips
time: 1 hr
you will need:
2-4-6-8 chocolate caramel cake
My friend, Dee, called the other day and said, 'Do you remember that chocolate rolo cake you dreamt up when we were all living in London?
I can't sleep in. If I sleep past breakfast time, I dream about food. This cake was dreamt up that way one bleak Sunday back in 1993. Folks used to drop by my place on a Sunday afternoon. If it was sunny, we would head to the gardens for a picnic or a stroll, if it was rainy I would bake a cake or a batch of scones and we would have an afternoon tea in my tiny, basement apartment in Kensington.
Of course, being London, it was rainy or cold more often than not and we could easily wind up with a dozen broke twentysomethings sipping tea and buttering scones. It was like something out of 'Winnie the Pooh', only with Christopher Isherwood instead of Christopher Robin.
Dee was there for all of it.
This cake is easy, sweet and the frosting is crazy-naughty. I like to serve it heated a little so that the frosting undulates and a dollop of whipped cream never seems out of place.
preheat the oven to
beat the butter in a mixing bowl
add the sugar and beat until combined
add the eggs one at a time
measure the flour, add the baking powder and cocoa and then pour into the bowl and beat to combine
add the buttermilk / soured milk and beat to combine
pour the cake batter into a greased and lined pan
stud the batter with the chopped chocolate caramels
bake about 40 mins
beat the butter in a mixing bowl until pale
add the confectioners sugar and combine
add the sour cream and combine
add the melted butterscotch chips and beat 2 minutes
over top of cake