Chocolate Caramel Cream Cake

Ingredients

Cake

• 1 cup butter, at room temperature
• 1 1/2 cups granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 cups all purpose_flour
• 1/2 cup cocoa powder
• 1 teaspooneach baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups buttermilk

Frosting

• 1 cup cream cheese, at room temperature
• 4 tablespoons butter, at room temperature
• 1/2 cup caramel sauce
• 1 teaspoon vanilla extract
• 4 cups confectioners sugar

Topping

• 1/4 cup carmel sauce
• 1/8 cup chocolate chunks

Directions

1. Preheat oven to 350 degrees F. Grease and flour two 8-inch round cake pans
2. To mke the cake. In large bowl, beat butter with sugar until fluffy. Beat in eggs and vanilla.
3. In separate bowl, sift together flour, cocoa, baking powder, baking soda and salt.
4. Stir flour mixture into butter mixture alternately with buttermilk until combined, Spoon evenly into prepared pans.
5. Bake for 30 to 35 minutes or until cake tester inserted in centre comes out clean.
6. Let cool on racks for 20 minutes. Remove from pans; let cool completely on racks.
7. To make the frosting, Beat the cream cheese and butter until smooth and creamy. Add the caramel sauce and vanilla; beat until well blended. Add confectioners sugar and beat on low speed until blended. Increase mixer speed and beat on high speed for 2 minutes.
8. To serve place one cake on a serving plate and top with a thin layer of frosting, place remaining cake on top and smooth remaining frosting over top and sides of cake. garnish with caramel sauce and chocolate chunks if desired.