Thursday, September 8, 2011

Back to School Cake

These began as a snack brownie recipe off the Hershey web-site but became more of a cakey, yummy creation after I added caramel & salted the batter. I think this is my new favorite quick chocolate cake from scratch. And quick is what I needed this week. It's the beginning of the school year & I work for a prestigious, private University in New York City. We call these early days "RUSH". All of the students cram into the empty spaces of summer & come back or begin in full throttle! My days are fuller & longer & I feel the coolness of autumn in the air. Perfect time to bake a snack & perfect time to try a new, fast recipe.

Cheers to new beginnings :)!
Salted Caramel Chocolate Cake
Adapted from Hershey
  • 1/2 cup butter @ room temperature
  • 1 cup sugar
  • 1-1/2 cups Chocolate Syrup
  • 1/4-1/2 cup Caramel sauce *I used already made 
  • eggs
  • 1-1/4 cups a-p Flour
  • 1 cup Semi-Sweet Chocolate Chips
  • 1 tsp course Sea Salt
  1. Pre-heat oven to 350°F. Grease 13x9x2-inch baking pan.
  2. Beat butter and sugar in large bowl. Add syrup & sauce, eggs & flour; beat well. Stir in chocolate chips. Pour batter into prepared pan. Sprinkle the sea salt on top.
  3. Bake 30 to 35 minutes or until cake begins to pull away from sides of pan. Cool completely before cutting.
  4. ENJOY! 

    <3 Lishie


  1. it's very tasty!!! Just had another piece, lol... yummm