Best Chocolate Cake with Caramel Icing

½ cup (125 mL) cocoa powder
1 cup (250 mL) boiling water
½ cup (125 mL) canola oil
2 cups (500 mL) sugar
2 eggs
2 cups (500 mL) flour
½ tsp (2 mL) baking powder
1 tsp (5 mL) vanilla
1 cup (250 mL) buttermilk
2 tsp (10 mL) baking soda
1 tsp (5 mL) salt

Preheat oven to 350°F (180°C). Grease and flour 2-8-inch (20 cm) cake pan or Bundt pan. In a large bowl, mix together cocoa, water, oil and sugar. Add remaining ingredients and mix well. Pour batter into prepared pan(s). Place in oven and cook for 35-45 minutes or until toothpick comes clean when inserted into the middle of cake. Note: if using a Bundt pan, cake will not rise to the top of the pan. Let cake cool and then ice with Caramel Icing.

Makes 10-12 servings.

Caramel Icing
½ cup (125 mL) butter
¼ cup (50 mL) milk
1 cup (250 mL) brown sugar, packed
1 ¾ to 2 cups (425 – 500 mL) icing sugar

In a large saucepan over medium-high heat, melt butter. Stir in brown sugar and bring to a boil for 2 minutes, stirring constantly. Add milk and bring to a boil once more, stirring constantly. Pour into a large mixing bowl and add 1 cup (250 mL) icing sugar. Let cool for approximately 4-5 minutes. Add remaining icing sugar to reach desired consistency. If icing firms up, add a bit of milk. Frost cake immediately as the icing will harden as it cools completely.

Nutrients per serving:
Calories 552.9
Carbohydrate 91.6 g
Protein 5.4 g
Fat 20.2 g
Sodium 525.3 mg
Fibre 1.8 g