Chocolate Lizzie Cake with Caramel Filling Recipe - Allrecipes.com
Chocolate Lizzie Cake with Caramel Filling Recipe
  • READY IN hrs

Chocolate Lizzie Cake with Caramel Filling

Recipe by  

"Named for my great aunt Lizzie Trollinger, this rich, old-fashioned chocolate cake has made a regular appearance at special family gatherings for over 75 years. Garnish the top layer with chocolate curls or a very light dusting of cocoa."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 16 servings Change Servings

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour four 8-inch round cake pans.
  2. Mix the flour, baking soda, and salt in a bowl. In a large bowl, cream together the butter and sugar. Beat in eggs one at a time. Alternately beat in flour mixture and buttermilk until smooth.
  3. Place unsweetened chocolate in a small bowl. Pour the boiling water over the chocolate, and stir until melted. Mix chocolate, vanilla, and lemon juice into the buttermilk batter. Divide batter evenly into the prepared cake pans.
  4. Bake 15 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool 10 minutes in pans, then turn out onto wire racks to cool completely.
  5. Caramel Filling: Mix the butter, confectioners' sugar, vanilla, lemon juice, superfine sugar, and milk in a heavy saucepan. Stirring constantly, bring to a boil, and cook until temperature reaches 225 degrees F (110 degrees C) on a candy thermometer. Remove saucepan from heat, and set in a large bowl filled with ice water. Beat filling with an electric mixer until spreadable. At first this seems to be just hot, hard work, but the filling will suddenly start to thicken as it begins to cool. Transfer filling to a clean bowl, and it will continue to cool as you frost the top of each cake layer. Stack the frosted layers atop each other.
Kitchen-Friendly View
  • PREP 40 mins
  • COOK 35 mins
  • READY IN 1 hr 15 mins
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Apr 01, 2010

This is my recipe, and I'm sorry a couple of people have had trouble with it. This isn't a beginner's recipe because you have to be careful not to overheat the frosting, and you have to beat it soooo long for it to get thick enough to spread. If you don't beat it long enough, it will be gritty. If you cook it too long, it will get too thick and be hard to spread. The frosting is temperamental, but well worth it. It isn't a rich buttery-looking caramel; it's more creamy and beige-colored. I've been making this cake every Christmas for more than 20 years and I know it's difficult to make--I've had a few instances where the frosting was too runny or thick as a brick! But when I take the time and pay attention to the details, it is absolutely fabulous. I hope the other reviews don't dissuade you from giving it a try!

 
Most Helpful Critical Review
Jan 27, 2009

Very disappointing 'cause it soundes so delicious. The cake was very yummy, I might make that part again. The caramel filling was just way over the top. I don't know if there was maybe a misprint. 5 cups total sugar (and I did us confectioners suger and superfine, as directed)? It was SUPER-sweet & very heavy. Once cooled, it was not at all smooth like you'd expect caramel filling to be, but very gritty. Trying to spread it tore apart the top of the cake. I actually had to heat it up again so I could pour it over instead. Not worth making again.

 

7 Ratings

Nov 26, 2007

I am wondering if the reviewer that thought the caramel filling was too sweet used regular sugar. Powdered sugar makes it fine.

 
Aug 07, 2011

I just made this cake over the weekend. At first I was a bit apprehensive because of the reviews I read-several people stated they had trouble with it, particularly the caramel filling-and since I've never made anything with a caramel filling before, I wasn't sure how it would turn out. It DOES take a lot of patience and time, but it IS worth it!! What I did was, after I transferred the saucepan to the bowl of ice water and used the electric mixer for several minutes, I then transferred it into another bowl and placed that bowl in ice water and continued to beat w/the mixer. I kept adding ice cubes to the water and after a bit the filling thickened and was PERFECT. I will make this again!! :)

 
Oct 27, 2008

This was delicious but the texture was not quite right. I think that if cooked to the soft ball stage it may have a better chance of sucess. I used it with a yellow butter recipe cake mix, it was good with chocolate icecream but it would have been better with chocolate cake too.

 
Dec 03, 2010

i can see this is a difficult receipe, im struggling to get my caramel to thicken enough

 
Jun 01, 2008

My sugar wasn't carmalized at 225f. Is it not supposed to be like caramel?

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 642 kcal
  • 32%
  • Carbohydrates
  • 91.3 g
  • 29%
  • Cholesterol
  • 120 mg
  • 40%
  • Fat
  • 30.5 g
  • 47%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 5.9 g
  • 12%
  • Sodium
  • 331 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Hop On Easter
Hop On Easter

Recipes for baked ham, deviled eggs, and oh-so-cute treats.

Fresh Spring Recipes
Fresh Spring Recipes

The best ways to enjoy what’s in season right now.

Subscribe Today!
Subscribe Today!

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!

Related Videos

Garbanzo Bean Chocolate Cake (Gluten Free)

See how to make a tasty flourless chocolate cake that’s high protein.

Chocolate Lava Cake

Make rich and impressive single-serving chocolate cakes.

Fabulous Fudge Chocolate Cake

See how to make moist, rich chocolate cake.

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States