Salted Caramel Chocolate Cake
The delectable duo—chocolate and caramel—come together again for a moist, celebration-worthy cake.
PREHEAT oven to 350°F. In a medium mixing bowl, stir together flour, cocoa powder, baking soda, baking powder, and 1/2 teaspoon salt set aside.
BEAT butter with an electric mixer on medium to high speed for 30 seconds in a large mixing bowl. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape the sides of the bowl continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla.
ADD the flour mixture and milk to the beaten mixture, alternating them and beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into a 9x13 Reynolds Kitchens® Dessert Pan.
BAKE 45 to 50 minutes or until a wooden toothpick inserted in the center comes out clean. Cool cake completely in the disposable bakeware pan on a wire rack. Top with Caramel Frosting and sprinkle with sea salt.
Melt 1/2 cup butter in a medium saucepan; stir in 1 cup packed brown sugar and 1/2 teaspoon sea salt or flake salt. Bring to boiling over medium heat, stirring constantly. Cook and stir for 1 minute; remove from heat and cool for 5 minutes. Whisk in 1/4 cup milk until smooth. Transfer mixture to a large bowl, and whisk in 3 cups powdered sugar until smooth. Use immediately.