Caramel Frosted Chocolate Cake

Ingredients: Cake Ingredients: 3 squares (1 ounce each) unsweetened chocolate 1 cup water 1/2 cup butter 2 cups sugar 3 eggs 2-1/2 cups all-purpose flour 1-1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup (8 ounces) sour cream Caramel Frosting Ingredients: 2 cups packed brown sugar 2/3 cup milk 1/4 cup butter, cubed 1/4 teaspoon salt 1 cup confectioners' sugar 2 tablespoons heavy whipping cream 2 teaspoons vanilla extract Directions: Cake Directions: 1. In a small saucepan, melt chocolate in water. Remove from the heat; cool completely. 2. In a large bowl, cream butter and sugar until light and fluffy. 3. Add eggs, one at a time, beating well after each addition. 4. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. 5. Add cooled chocolate mixture; beat on medium speed for 1 minute. 6. Pour into a greased 13-in. x 9-in. baking dish. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Frosting Directions:

1. Combine the brown sugar, milk, butter and salt in a large heavy saucepan. Bring to a boil over medium heat, stirring constantly. 2. Cook and stir until a candy thermometer reads 234 (soft-ball stage). Remove from the heat; cool to lukewarm. 3. Transfer to a small mixing bowl; beat in confectioners' sugar, cream and vanilla until mixture achieves spreading consistency. Frost cake.