Chocolate and caramel—a match made in dessert heaven. If you’re a fan of rich, velvety chocolate paired with luscious, ...

Unlike traditional Southern caramel cakes, this lighter version ... Pour into two 8-inch layer cake pans that are well-greased and floured or well-greased and lined with wax paper.

Butter three 8-inch cake pans; line the bottoms with parchment ... Cook the sugar over moderate heat, swirling occasionally, until an amber caramel forms. Carefully pour the warm milk mixture ...

Immediately remove the pan from the heat, and whisk in the butter (be careful; the mixture will foam). Pour the caramel into the bottom of the prepared cake pan. Cover the bottom of the pan with ...

Cool cakes in pans 10 min.; invert onto wire racks ... Cut cakes horizontally in half; stack on plate, spreading 1/3 of the caramel mixture between each layer. Microwave remaining Cool Whip ...

Add 2-3 tablespoons of water to the caramel carefully, as it may splatter. Mix well and let it cool. 3. Prepare the batter Preheat the oven to 170°C (340°F) and line a 9-inch round cake pan with ...