Recipe of the day

Caramel-Chocolate-Peanut cake:

Ingredients.SERVES 8-12

CAKE

2 cups flour
1 3/4 cups sugar
1/2 cup unsweetened Dutch-processed cocoa powder
1/2-1 teaspoon salt
1 tablespoon baking soda
1 egg
2/3 cup vegetable oil
1 cup buttermilk
1 cup hot coffee

FROSTING

6 tablespoons butter
1/2 cup milk
1 cup sugar
2 cups semi-sweet chocolate chips
3/4 cup caramel sauce or caramel topping
1 1/2 cups toasted peanuts

Directions

1. CAKE: Preheat oven to 350*F.
2. Grease and flour 3 9" round cake pans.
3. Combine the flour, sugar, cocoa powder, salt, and baking soda; set aside.
4. Combine the egg, oil, and buttermilk; add to the flour mixture until well combined.
5. Slowly pour in and mix the hot coffee; scrape bowl to fully incorporate into the batter.
6. Pour batter evenly into the prepared pans; bake for 25-30 minutes, or until a toothpick tests out clean.
7. Cool 10 minutes in pans; loosen edges and invert onto waxed or parchment paper-lined wire racks.
8. Cool completely before frosting.
9. FROSTING: Combine the sugar and milk in a saucepan; add the butter and bring to a boil over medium heat.
10. Remove pan from heat; add the chocolate chips and whisk until melted and smooth.
11. If the frosting is too thick or grainy, thin it a little by adding 1-2 tsp.
12. hot coffee.
13. Place one cake layer on a serving platter, rounded side up; spread with 1/3 of the frosting, right to the edges.
14. Sprinkle frosting with 1/2 cup of the peanuts and drizzle 1/4 cup of the caramel sauce on top.
15. Repeat process with each layer.