---------- Recipe via Meal-Master (tm) v8.05
  
       Title: SPECIAL CHOCOLATE CAKE P HALSEY
  Categories: Cakes, Chocolate
       Yield: 1 Servings
  
            **chocolate layers:
   2 1/2 c  Flour; sifted
     1/2 c  Cocoa
     1/2 ts Salt
       2 c  Brown sugar; packed
     1/2 c  Butter
       2    Eggs
     3/4 c  Buttermilk
       1 ts Baking soda
       1 ts Vinegar
     1/2 c  Coffee; strong
            **yellow layer:
   1 1/4 c  Cake flour; sifted
       1 c  Sugar
   1 1/2 ts Baking powder
     1/2 ts Salt
     1/4 c  Shortening
     2/3 c  Milk
       1    Egg
            **chocolate frosting:
     1/2 c  Butter
       1    Egg
       3 oz Baking chocolate; melted
       1 tb Corn syrup
   2 3/4 c  Powdered sugar
       2 tb Water
     1/2 ts Salt
            Caramel filling:
     1/2 c  Butter
       1 c  Brown sugar
     1/4 c  Milk
     1/8 ts Salt
   1 3/4 c  Powdered sugar
            - to 2 c
  
   Chocolate Layers: Preheat oven to 350 degrees. Grease and flour two 9-inch
   layer pans. Sift flour, cocoa and salt onto waxed paper. In large bowl,
   beat sugar, butter and eggs with electric mixer at high speed for 5
   minutes, or until light and fluffy. Add flour mixture alternately with
   milk, beating at low speed after each addition. Moisten baking soda with
   vinegar, and stir into batter along with coffee. Divide batter between the
   two prepared pans. Bake for 40 minutes, or until toothpick inserted in
   center comes out clean. Cool 10 minutes. Loosen edges and turn out onto
   wire rack. Cool completely. Yellow Layer: Preheat oven to 350 degrees.
   Grease and flour a 9-inch layer pan. Sift flour, sugar, baking powder and
   salt into small bowl. Add shortening and 1/2 C of the milk. Beat with
   electric mixer at medium speed for 2 minutes, scraping sides often. Add
   remaining milk and egg; beat 2 minutes longer. Pour into pan. Bake for 35
   minutes, or until toothpick inserted in center comes out clean. Cool 10
   minutes. Loosen edges and turn out onto wire rack. Cool completely. To
   assemble cake: Place one chocolate layer on serving plate; spread with half
   of Caramel Filling. Top with yellow layer; spread with remaining filling.
   Place second chocolate layer on top. Frost side and top of cake with
   Vanilla Frosting, making deep swirls. Keep in cool place until ready to
   serve. Slice into THIN wedges, and serve with vanilla ice cream if desired.
   Caramel Filling: In medium saucepan, melt butter; add sugar and bring to a
   boil, stirring constantly. Lower heat, cook and stir for 2 minutes longer.
   Stir in milk and salt. Remove from heat; cool to lukewarm. Gradually stir
   in powdered sugar until smooth. Chocolate Frosting: In medium bowl, combine
   butter, egg, chocolate and corn syrup. Beat until smooth. Add powdered
   sugar, water and salt. Beat again until smooth and spreadable. If too soft
   to spread, add more sugar.
  
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