Chocolate Cake With Caramel Frosting Paula Deen

Preheat oven to 350°. Spray 3 (9-inch) round baking pans with nonstick baking spray with flour. In a medium bowl, whisk together melted butter and cocoa Directions. For the cake: Preheat the oven to 350 degrees F. Adjust the rack to the center of the oven. Spray two 9-inch round cake pans well with nonstick

Preheat oven to 350 °F. Grease and flour 3 (9-inch) cake pans. Using electric mixer, cream butter until fluffy. Add 2 cups granulated sugar and continue to Turn off the mixer, add in ½ cup of salted caramel and the vanilla and salt. Beat on low speed until combined. Beat in 2 more cups of the powdered

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Preheat oven to 350 °F. Grease and flour 3 (9-inch) cake pans. Using electric mixer, cream butter until fluffy. Add 2 cups granulated sugar and continue to

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Turn the mixer off and sift the powdered sugar and cocoa into the mixing bowl. Turn the mixer on the lowest speed and mix until the sugar/cocoa

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