Chocolate Caramel Cake

Step 1

Cake (if using a box mix, follow the directions for a 9×13 pan)

Step 2

Preheat oven to 350°F. Grease & flour a 9×13 inch pan.

Step 3

Combine milk & lemon juice and set aside. (The mixture will thicken slightly)

Step 4

Combine flour, sugar, cocoa, baking soda & baking powder in a large bowl.

Step 5

Add eggs, coffee, soured milk, oil and vanilla. Beat medium speed for 2 minutes. Pour into prepared pans. (Your batter may seem runny at this point but it will bake up beautifully.)

Step 6

Bake 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Be sure to check the cake at 30 minutes so it doesn’t over cook.

Step 7

Remove the cake from the oven and cool 15 minutes.

Step 8

Poke holes all over the entire cake using the end of a wooden spoon. Pour the sweetened condensed milk and ¾ of the caramel sauce over the cake allowing it to seep into the holes.

Step 9

Cover and refrigerate overnight (minimum 4 hours, longer is better)

Step 10

Top with whipped topping, remaining caramel sauce, chocolate sauce and chopped chocolate.