Salted Caramel Chocolate Cake Recipe | Easy Cakes
Follow this easy recipe from Betty Crocker™ to make a delicious Salted Caramel Chocolate Layer Cake with Pecans. Wonderfully easy to make, and utterly delicious.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bettycrocker.co.uk.
Cooking tools:
- Kitchen scale
- Hand mixer
- Cake pan
- Cooling rack
- Offset spatula
- Bread knife
- Chef's knife
- Oven
- Mixing bowl
- Whisk
- Saucepan
- Stove
- Baking sheet
- Parchment paper
- Cutting board
- Serving platter
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Refrigerator
Ingredients
- 2 Boxes Betty Crocker™ Devil's Food Cake Mix
- 6 medium free range eggs
- 240ml vegetable oil
- 460ml water
- 1 Tin (396g) condensed milk
- 150g light brown sugar
- 150g unsalted butter
- 3 tbsp golden syrup
- 1 tsp Salt
- 500g Full fat cream cheese room temperature
- 450g Salted Caramel Sauce (above)
- 21/2 Tub (400g) Betty Crocker™ Velvety Vanilla Icing
- 200g Salted Caramel Sauce (above)
- 100g Toasted pecans Chopped
- 50g Pretzels Roughly Broken
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