★Ingredients
2 cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
1 teaspoon vanilla extract
For the caramel icing:
2 cups granulated sugar
1 cup heavy cream
1/2 cup unsalted butter
1 teaspoon vanilla extract
Quick and delicious chocolate fudge
★Instructions
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a large mixing bowl, cream together the sugar and softened butter until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
In a separate bowl, sift together the flour, baking powder, and salt.
Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined. Stir in the vanilla extract.
Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
While the cakes are cooling, prepare the caramel icing. In a medium saucepan, combine the sugar, heavy cream, and butter over medium heat. Stir constantly until the sugar has dissolved and the mixture comes to a boil.
Reduce the heat to low and continue to cook, stirring occasionally, until the mixture thickens and turns a deep caramel color, about 10-15 minutes.
Remove the saucepan from the heat and stir in the vanilla extract. Allow the caramel icing to cool slightly.
To assemble the cake, place one layer on a serving plate and spread a generous amount of caramel icing over the top. Repeat with the remaining layers, stacking them on top of each other.
Use the remaining caramel icing to frost the top and sides of the cake.
Enjoy !