Ingredients: 1 lb. butter, softened 3 cups granulated sugar 6 eggs 4 cups flour ¾ cup milk 1 teaspoon vanilla extract ½ cup chocolate syrup 2 caramel apple wraps ¼ cup semi-sweet chocolate chips
Chocolate Sauce: Six 1-oz squares of semisweet chocolate ¼ cup butter ¾ cup powdered sugar, sifted 2 tablespoons water 1 teaspoon vanilla extract
Directions: Preheat oven to 300˚F. Beat butter at medium speed until creamy. Gradually add sugar and beat for 5-7 minutes. Add eggs, one at a time, beating just until the yellow color disappears. Add the flour, alternating with the milk, to butter mixture blending well after each addition. Stir in vanilla extract.
Grease two 9 ¼ inches x 2 ¾ inches foil casserole pans. Take the batter and put half of the batter into one of the round pans. Then take the caramel apple wraps and put it on top of the batter in the round pan. Take the remaining batter and mix in chocolate syrup. Take the semi-sweet chocolate chips and mix into the chocolate batter. Next, pour the chocolate batter into the second round. Put both pans in the oven. Bake for 1 hour and 40 minutes. When baked, take out chocolate cake and place it on a plate. Then, top with white layer, caramel side to chocolate.
Chocolate sauce directions: While cake bakes, melt chocolate and butter over low heat in a saucepan, stirring as the chocolate melts. Remove from heat and stir in sugar, water, and vanilla extract. Serve warm.