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Loretta Lynn's Chocolate Cake with Caramel Frosting


Chocolate Cake with Caramel Frosting

"Try this unique Southern-style cake, for your sweetheart this Valentine's Day!" - Jay Christian

Cake ingredients:

1/2 cup butter-flavored shortening

2 cups light brown sugar

3 eggs

1 teaspoon vanilla extract

2 oz. or 2 squares unsweetened chocolate, melted and slightly cooled

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk


Caramel Frosting ingredients:

1/2 cup brown sugar

3 tablespoons butter-flavored shortening

1 3/4 cups confectioner’s sugar

6 tablespoons of milk



Preheat oven to 350 degrees. Grease 13 by 9 inch pan. In bowl, cream shortening and brown sugar. Add eggs, beating after each egg. Mix in vanilla and chocolate. Combine flour, baking soda, salt in a separate bowl. Add dry ingredients, alternately with buttermilk, mixing until blended. Turn batter into a greased un-floured pan. Bake 30 to 40 minutes or until toothpick inserted in the center comes out clean. Cool in pan. Prepare Caramel Frosting. Leave cake in pan and frost top only. Or remove cake from pan to serving tray; frost top and sides of cake. Serves 12 to 16.

Caramel Frosting Directions:

In a small saucepan, combine 1/2 cup brown sugar, 3 tablespoons butter-flavored shortening. Melt about 5 minutes or just until the butter-flavored shortening melts into the brown sugar. Take off heat and let cool to room temperature. Stir in 1 and 3/4 cups of confectioner’s sugar. Add about 6 tablespoons of milk. Beat with mixer until frosting can be spread over cake.