So first I want to start off by saying, I have the best followers ever!! If you missed all the commotion yesterday, I found out that another website stole another one of my pictures and claimed it as their own. The difference being, the first blog that stole my picture was a little whole in the wall site that had almost no followers. So, it didn’t really bother me, I just wanted it off. But this site was well established and should have known better. I tried e-mailing the owner of the site and asked nicely to either represent my site as the source or remove it, but didn’t hear back. So I posted on my facebook page that it had been taken and the link. Within the hour, their facebook page, where the picture originated, had 15 comments from followers expressing their distaste on the stolen picture, and the picture was quickly removed.

Since, I have been spending a lot of time watermarking all of my old photo’s and re-downloading them. I’m still not finished, but eventually I will get it done. But I wanted to tell everyone, Thank you so much!! I truly feel so blessed to have such dedicated caring people as friends and followers, so Thank you!!

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Moving onto the winner of the “What Should I Make Next” voting. Here it is as promised. Salted-Caramel Six-Layer Chocolate Cake!! Gosh, even the name makes me drool. Yum!! I’m not gonna lie, this cake takes a while. Everything is from scratch, but oh so worth it. Every piece of this cake is moist, gooey, chocolaty figure licking goodness (*drool). For the first time I actually had my hubbies family moaning while eating this delicious cake. I know, it sounds funny saying it that way, but my father and sister-in-law actually said, “This is better then sex cake!” Ha!! I think that is by far the weirdest and best compliment I’ve ever gotten on my food. That, or I need to have a serious talk with their spouses. Just kidding, mostly. K, now this is getting acquired… Um… Just try this cake!! You’ll love it! Enjoy!!! 😉

Chocolate Cake
Unsalted butter, room temperature, for pans
3 cups all-purpase flour, plus more for pans
2 cups granulated sugar
1 1/2 cups unsweetened Dutch-process cocoa powder
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
4 large eggs
1 1/2 cups low-fat buttermilk
1 1/2 cups warm water
1/2 cups plus 2 tablespoons vegetable oil
2 teaspoons pure vanilla extract

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4 cups granulated sugar
1/4 cup light corn syrup
1/4 cup water
2 cups heavy cream
1 teaspoon coarse salt
2 sticks cold unsalted butter, cut into tablespoons

Chocolate Frosting
1/4 cup Dutch-process cocoa powder
1/4 cup warm water
2 sticks unsalted butter, room temperature
1/2 cup confectioners’ sugar
coarse salt
1 pound semisweet chocolate, chopped, melted, and cooled
Garnish: flaked sea salt

Preheat oven to 350 degrees. Make the cake: Butter three 9-inch round cake pans, and dust with flour, tapping out excess.

Sift flour, granulated sugar, cocoa, baking soda, baking powder, and course salt into the of a mixer. Beat on low speed until just combined.

Raise speed to medium, and add eggs, buttermilk, warm water, oil, and vanilla.

Beat until smooth, about 3 minutes.

Divide batter among pans. Bake until cakes are set and a toothpick inserted into the center of each comes out clean, about 35 minutes. Let cool in pans set on a wire rack for 15 minutes. Turn out cakes onto racks, and let cool completely.

Make the caramel: Combine granulated sugar, corn syrup, and water in a medium saucepan over high heat. Cook, without stirring, until mixture is dark amber, about 14 minutes.

Remove from heat, and carefully pour in cream (mixture will spatter); stir until smooth. Return to heat and cook until a candy thermometer reaches 238 degrees, about 2 minutes.

Pour caramel into a medium bowl, stir in coarse salt, and let cool slightly. About 15 minutes. Stir in butter, 1 tablespoon at a time. Let cool completely.

Meanwhile, make the frosting: Whisk together cocoa and warm water in a bowl until cocoa dissolve. Beat in butter, confectioners’ sugar, and a generous pinch of coarse salt on medium speed until fluffy.

Gradually beat in melted chocolate.

Let stand for 30 minutes before using. (I put it in the fridge to help it set up faster, and make it a little easier to use.)

Trip tops of cakes using a serrated knife to create a level surface. Cut each in half horizontally to form 2 layers. Transfer 1 layer to a serving platter, and spread 3/4 cup caramel over top. Top with another cake layer, and repeat with remaining caramel and cake layers, leaving top uncovered. Refrigerate until set, about 1 hour. Frost top and sides of cake in a swirling motion. Sprinkle with sea salt.