Chocolate Dulce De Leche Cake (Golden Key Cake)

chocolate cake with dulce de leche frosting (chocolate golden key cake)

Chocolate Dulce De Leche Cake (Golden Key Cake)

Chocolate Dulce De Leche Cake will be the talk of dessert! Ultra moist chocolate cake layers are topped with an easy caramel frosting from canned dulce de leche! The chocolate cake is so moist you don't even need soaking syrup or cream! If you are Russian, think of it as a Chocolate Golden Key Cake--it has the best of caramel and chocolate!

Prep Time: 10

Cook Time: 25

Assembling Cake: 20

Total Time: 55

Servings: servings

Course: Dessert

Cuisine: American, Russian/Ukrainian

Equipment

18x13" sheet pan
mixer
rectangle serving dish

Ingredients

Chocolate Cake:

2 cups flour
2 cups sugar
1/2 cup cocoa powder
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup oil
2 eggs
3/4 cup coffee
1 cup buttermilk
1 tsp vanilla

Dulce De Leche Frosting:

4 oz softened butter, (1 stick)
8 oz cream cheese, (softened)
14 oz dulce de leche
16 oz Cool Whip, (thawed)
1 cup chopped walnuts

Instructions

Directions:

To make the chocolate cake place all the ingredients into a Kitchen aid mixer in the order given and mix over low speed. Pour batter into a lined and greased 18x13 sheet pan.
Bake cake in a pre-heated 350°F oven for 25-30 minutes. Cool completely.
Meanwhile, make the caramel frosting. Beat the cream cheese and butter for 3 minutes over high speed. Add the dulce de leche and whip until blended well. Stir in the Cool Whip and set aside.
To assemble the cake: cut the cake in half crosswise and place one layer face down onto a serving dish.
Frost the cake layer with half of the frosting and sprinkle with half the nuts. Top with the other cake layer and frost all sides of the cake.
Garnish with the remaining walnuts and refrigerate for at least 2 hours before serving.