Chocolate Caramel Fudge Cake

Ingredients
2 cup cake flour
2 tsp baking soda
1/2 tsp salt
1/2 cup butter or margerine
2 cup granulated sugar
3 large eggs
1 1/2 tsp vanilla
3 oz unsweetened chocolate, melted and cooled (see no1 cup dairy sour cream1 cup boiling water

FILLING
1/2 cup butter or margerine
12 oz package caramels, unwrapped
1 can sweetened condensed milk (not evapo, rated)

Directions
Preheat oven to 350 degrees. Grease and flour a 9 by 13 cake pan. Setaside. Sift together the cake flour, baking soda and salt and setaside. Beat the butter and sugar together in a large mixing bowl.Blend in the eggs and beat until light and fluffy. Stir in thevanilla and melted chocolate. Alternately add the dry ingredients andthe sour cream to the butter mixture. Beat well after each addition.Stir in boiling water. (Batter will be thin) Divide cake batter inhalf. Pour one half into the prepared cake pan. Bake 10 - 12 minutes,or until firm to the touch, and remove from the oven. Meanwhile,prepare the filling. Mix butter, caramels, and condensed milk in asauace pan and melt over low heat, stirring often. Remove from thestove and pour the mixture over the baked half of the cake. Pour theremaining cake batter over the caramel mixture and return to theoven. Bake for 15 - 20 minutes or until firm to the touch. When cool,serve with ice cream, whipped cream or frost with your favoritechocolate frosing. NOTE: melt chocolate in double boiler over simmer(not boiling water)
Servings: 12 servings

Chocolate Caramels

This is a great combination of caramel and chocolate; they melt in your mouth and are so tasty. It is best served cold and you can put them on lollipop sticks and freeze them and dip them in chocolate milk, a twist that will make it a hit to kids. A great comfort food if you want something to eat to make you feel good. If you have problem about the sticky mess afterward, you can use silicone pans to avoid this problem and you will actually enjoy doing this because the caramel slips right out of the pan. No sweat with this sweet treat.
Ingredients:
1 cup (2 sticks) butter
1 cup granulated sugar
1 cup packed dark brown sugar
1 cup light corn syrup
1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
1 bar (2 oz. total) NESTLÉ® TOLL HOUSE® Unsweetened Chocolate Baking Bars
1 teaspoon vanilla extract
Directions:
Line 8-inch-square baking pan with foil; grease.
Combine butter, granulated sugar, brown sugar and corn syrup in heavy-duty, medium saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil and butter is melted. Add sweetened condensed milk and chocolate; stir constantly until chocolate is melted. Cook over medium-low heat, stirring frequently, for 25 to 35 minutes or until mixture reaches 245° F on candy thermometer. Remove from heat; stir in vanilla extract. Immediately pour into prepared pan. Cool.
Lift from pan; remove foil. Cut into 1-inch squares and wrap individually in plastic wrap, twisting ends. Store at room temperature; use within 7 to 10 days