Chocolate Cake With Caramel Frosting

Ingredient

• Crisco® Flour No-Stick Spray
• 1/2 cup Crisco® All-Vegetable Shortening
• OR 1/2 stick Crisco® All-Vegetable Shortening Sticks
• 2 cups firmly packed brown sugar
• 3 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 2 (1 oz.) squares unsweetened chocolate, melted and cooled
• 2 cups Pillsbury BEST® All Purpose Flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup buttermilk

CARAMEL FROSTING

• 3 tablespoons milk
• 3 tablespoons butter or margarine
• 1/2 cup firmly packed brown sugar
• 1 2/3 cups sifted powdered sugar

Preparation

1. HEAT oven to 350ºF. Coat a 13 x 9 x 2-inch pan with flour no-stick cooking spray. BEAT shortening and brown sugar in a large bowl. Add eggs, one at a time; beat well after each addition. Mix in vanilla and melted chocolate until blended.
2. COMBINE flour, baking soda, and salt in small bowl. Add dry ingredients alternately with buttermilk to shortening mixture, mixing until blended after each addition. Turn batter into prepared pan; spread evenly.
3. BAKE 40 to 45 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan.

CARAMEL FROSTING

1. COMBINE milk, butter and brown sugar in a saucepan. Heat until sugar is dissolved. Cool to room temperature. Stir in powdered sugar. Beat until frosting is of spreading consistency. Spread frosting over cooled cake.