Chocolate Lizzie Cake with Caramel Filling Recipe

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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!

—NCwriter

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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.

—marlakay

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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.

—EMERALDCITYJEWEL

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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!! :)

—Tasha

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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.

—CHITIMACHA54

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Dec 03, 2010

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

—Rhiannon

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Jun 01, 2008

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

—Kristan

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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.

Nutritional Information

Chocolate Lizzie Cake with Caramel Filling

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 642
** Calories from Fat: 274

% Daily Value *
** Total Fat 30.5g 47 %
** Saturated Fat 18.7g 94 %
** Cholesterol 120mg 40 %
** Sodium 331mg 13 %
** Potassium 159mg 4 %
** Total Carbohydrates 91.3g 29 %
** Dietary Fiber 1.8g 7 %
** Protein 5.9g 12 %
** Sugars 73.8g
** Vitamin A 17 %
** Vitamin C < 1 %
** Calcium 8 %
** Iron 25 %
** Thiamin 18 %
** Niacin 19 %
** Vitamin B6 3 %
** Magnesium 13 %
** Folate 26 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.