Recipes...Red Velvet Caramel Slice cake
substances
purple Velvet Base
1 container pink velvet cake blend
2 eggs
� cup softened butter
Caramel Layer
� cup butter
2 14 ounce cans sweetened condensed milk
? cup golden syrup
Topping
7 oz. dark chocolate
1 tbs coconut oil
chopped white chocolate
instructions
Preheat your oven to 350 and line a 9 x thirteen pan with foil or parchment paper.
In a big bowl blend the cake blend, softened butter, and eggs until a dough paperwork.
spread the crimson velvet dough on the bottom of the baking dish and bake for 15 mins.
allow to chill at the same time as make the caramel layer.
In a large thick backside saucepan warmness the butter, sweetened condensed milk, and golden syrup over medium warmness.
using a whisk hold whisking and whisking to prevent from burning. cook for about 15 mins until it reaches a pleasing golden brown. don't prevent whisking!
Pour the caramel over the red velvet base and vicinity pan in fridge to relax for about 15 mins.
melt your chocolate and coconut oil over low warmth or use a double boiler till the chocolate is fine and clean.
Pour the melted chocolate over the caramel layer and sprinkle your chopped white chocolate and another goodies on pinnacle. go back to the fridge to cool absolutely. about 1 hour.
purple Velvet Base
1 container pink velvet cake blend
2 eggs
� cup softened butter
Caramel Layer
� cup butter
2 14 ounce cans sweetened condensed milk
? cup golden syrup
Topping
7 oz. dark chocolate
1 tbs coconut oil
chopped white chocolate
instructions
Preheat your oven to 350 and line a 9 x thirteen pan with foil or parchment paper.
In a big bowl blend the cake blend, softened butter, and eggs until a dough paperwork.
spread the crimson velvet dough on the bottom of the baking dish and bake for 15 mins.
allow to chill at the same time as make the caramel layer.
In a large thick backside saucepan warmness the butter, sweetened condensed milk, and golden syrup over medium warmness.
using a whisk hold whisking and whisking to prevent from burning. cook for about 15 mins until it reaches a pleasing golden brown. don't prevent whisking!
Pour the caramel over the red velvet base and vicinity pan in fridge to relax for about 15 mins.
melt your chocolate and coconut oil over low warmth or use a double boiler till the chocolate is fine and clean.
Pour the melted chocolate over the caramel layer and sprinkle your chopped white chocolate and another goodies on pinnacle. go back to the fridge to cool absolutely. about 1 hour.
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