Cake: 2 c Cake flour
2 ts Baking soda
1/2 ts Salt
1/2 c Butter or margarine
2 c Sugar
3 lg Eggs
1 1/2 ts Vanilla
3 oz Unsweetened baking chocolate
Melted and cooled 1 c Sour cream
1 c Water; boiling
Filling: 1/2 c Butter or margarine
12 oz Caramels
1 cn Sweetened condensed milk
Grease and flour a 9×13″ pan. Set aside. Sift together cake flour, baking soda, and salt. Set aside. Beat butter and sugar together in large mixing bowl. Blend in the eggs and beat until light and fluffy. Stir in vanilla and melted chocolate. Add the dry ingredients alternately with the sour cream, beating well after each addition. Stir in the boiling water. Batter will be thin. Pour half of the batter into the prepared cake pan. Bake at 350~ for 10-12 minutes until firm to the touch. Meanwhile, prepare filling by mixing butter, caramels and condensed milk in a suacepan and melt over low heat, stirring often. When melted, pour the mixture over the half-baked cake. Pour remaining cake batter over the caramel mixture and return to oven. Bake 15-20 minutes or until firm to the touch. Cool and frost OR serve with whipped cream OR a la mode. —–