Dulce de Leche Chocolate Cake

Irv Miller

Ingredients:

2 cups all-purpose flour
4 tablespoons cocoa powder
2 teaspoons baking powder
1 teaspoon salt
8 eggs
2 cups sugar
1/3 cup milk
1/3 cup vegetable oil
2 teaspoons vanilla

Chocolate Dulce de Leche

2½ cups milk
½ cup dark brown sugar
¼ cup chocolate syrup (such as Hershey’s)
¼ cup dark rum
1 teaspoon vanilla

Instructions:

13”x 9” cake pan

Preheat oven to 350 degrees.

Sift flour, cocoa powder, baking powder and salt into a sheet pan or a piece of parchment paper and set aside. In a mixing bowl, beat the eggs and sugar with an electric hand mixer on high speed for 2 minutes. While beating, pour in the milk and vanilla all at once. Continue beating for an additional 10 minutes. Turn mixer off. Crease the paper holding the sifted dry ingredients and then add them to the batter. Use a rubber spatula to incorporate dry ingredients. Add oil to the cake batter and continue to fold in until it disappears.

Pour mixture into a lightly buttered cake pan. Tap on table to remove any air pockets, and then place in oven for 20-25 minutes, or until an inserted toothpick runs clean. Set aside and let cool 30 minutes. Run a sharp knife along the edges of the cake and poke holes over the entire top of the cake surface with a toothpick. Prepare the chocolate Dulce de Leche recipe below. Pour entire mixture over the cake and let sit 1 hour before serving.

In a 2-quart saucepot, combine the milk, brown sugar, chocolate syrup and vanilla over medium-low heat. Whisk frequently until the mixture becomes blended, about 10 minutes total cook time.