Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1⅔ cups flour
- 1½ cups sugar
- ⅔ cup cocoa powder
- 1½ tsp baking powder
- 1 tsp salt
- 1½ cups buttermilk
- ½ shortening
- 2 eggs
- 1½ tsp vanilla
- =
Directions
Beat first 9 ingredients in large mixing bowl on low speed, scraping sides of bowl, till blended, beat on high, scraping sides occasionally for an additional 3 minutes.
Pour ½ of cake mix into a greased and floured 9x13 pan, and bake at 350°F degrees for 15 minutes.
In the meantime, melt the caramels and Eagle Brand milk
Spread over warm cake.
Put remaining cake mixture on top of caramel mixture.
Bake an additional 15 minutes, or until done.
May be served warm with vanilla ice cream for a real taste treat.
Category:World recipes
Category:Cake Recipes
Category:Cocoa Recipes
Category:Sweetened condensed milk Recipes