Chocolate Caramel Cake

My husband is a hardcore caramel fan. I gave him the task of choosing the cake he wanted me to bake for his birthday. He wanted chocolate caramel cake and that is what he got for his birthday this year. I adapted the recipe from spendwithpennies.com . Boy was it a hit! Rich chocolate cake with coffee, drenched with homemade caramel sauce and topped with whipped cream, homemade chocolate sauce and more caramel sauce. Surprisingly, the cake was not as sweet as I thought it would be with all the caramel sauce in it.

Ingredients:
1 3/4 Cups flour
1 3/4 Cups sugar
3/4 Cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
2 eggs
1 Cup brewed coffee, cooled
1 Tablespoon lemon juice
1 Cup warm milk
1/2 Cup vegetable oil
1/2 teaspoon vanilla extract
1 Can of sweetened condensed milk
1 Cup caramel sauce
 8 oz tub of whipped topping or 2-3 cups whipped cream
chocolate sauce
chopped chocolate
Method:
1. Preheat oven to 350 degrees F. Grease and flour a 9 x 13 inch pan or a large round pan.
2. Combine milk and lemon juice. Set aside to curdle.
3. Combine flour, sugar, cocoa, baking soda, and baking powder in a large bowl.

4. Add eggs, coffee, soured milk, oil, and vanilla. Beat on medium speed for 2 minutes.

5. Pour into prepared pan.

6. Bake 30 to 40 minutes or until toothpick inserted into the center of cake comes out clean. Remove from the oven and cool.

Assembly of cake:
1. Poke holes all over the cake using the end of a wooden spoon.

2. Combine the sweetened condensed milk and 3/4 of the caramel sauce.

3. Pour sauce over the cake allowing it to seep into the holes. Cover and refrigerate overnight.

4. Top with whipped topping, remaining caramel sauce, chocolate sauce, and chopped chocolate.