MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Chocolate Caramel Fudge Cake
  Categories: Cakes, Chocolate
       Yield: 12 servings
  
       2 c  Cake flour
       2 ts Baking soda
     1/2 ts Salt
     1/2 c  Butter or margarine (1 cube)
       2 c  Granulated sugar
       3    Lg. eggs
   1 1/2 ts Vanilla
       3 oz Unsweetened chocolate,
            -melted and cooled (see
            -note)
       1 c  Dairy sour cream
       1 c  Boiling water
            FILLING:
     1/2 c  Butter or margarine (1 cube)
       1    12 oz package caramels,
            -unwrapped
       1 cn Sweetened condensed milk
            -(not evaporated)
  
   Preheat oven to 350 degrees. Grease and flour a 9 by 13 cake pan. Set
   aside. Sift together the cake flour, baking soda and salt and set
   aside.
   
   Beat the butter and sugar together in a large mixing bowl. Blend in
   the eggs and beat until light and fluffy. Stir in the vanilla and
   melted chocolate. Alternately add the dry ingredients and the sour
   cream to the butter mixture. Beat well after each addition. Stir in
   boiling water.
   
   (Batter will be thin) Divide cake batter in half. 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 a sauce pan and melt over low
   heat, stirring often.
   
   Remove from the stove and pour the mixture over the baked half of the
   cake.
   
   Pour the remaining cake batter over the caramel mixture and return to
   the oven. Bake for 15 - 20 minutes or until firm to the touch. When
   cool, serve with ice cream, whipped cream or frost with your favorite
   chocolate frosting.
   
   NOTE: melt chocolate in double boiler over simmer (not boiling water)
   
   Makes 12 servings.
   
   Courtesy of: Joann Pierce
  
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