The caramel frosting lends an old-fashioned taste to this moist chocolate cake!

Caramel Chocolate Cake

Ingredients

3 ounces unsweetened chocolate
1 cup water
1 teaspoon red food coloring
1/2 cup shortening
2 cups sugar
3 large eggs
2-1/2 cups all-purpose flour
1-1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream

Caramel Frosting:

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
15 pecan halves

Directions

~In a small saucepan, melt chocolate in water. Stir in food coloring. Remove from the heat; cool completely.

~In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, and salt; add to the creamed mixture alternately with sour cream. Add cooled chocolate mixture; beat on medium speed for one minute.

~Pour into a greased 13×9-in. baking dish. Bake at 350° for 35 to 40 minutes (or until a toothpick inserted in the center comes out clean). Cool on a wire rack.

For frosting

~Combine the brown sugar, milk, butter, and salt in a large heavy saucepan. Bring to a boil over medium heat, stirring constantly. Cook and stir until a candy thermometer reads 234° (soft-ball stage).

~Remove from the heat; cool to lukewarm. Transfer to a small bowl; beat in confectioners’ sugar, cream and vanilla until mixture achieves spreading consistency.

~Frost cake. Garnish with pecans.