Categories: Desserts
Ingredients
- 12 oz. bag semisweet chocolate morsels
- 1/2 cup unsalted butter, softened
- 16 oz. package light brown sugar
- 3 large eggs
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp kosher salt
- 8 oz. sour cream
- 1 cup hot water
- 2 tsp. vanilla extract
- 2/3 cup caramel ice cream topping
- Chocolate Fudge Frosting (see recipe)
- 10.5 oz. bag mini marshmallows
- 1 cup salted peanuts
Directions
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Preheat oven to 350. Lightly spray a 13×9-inch baking pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.
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In a medium microwave-safe bowl, heat chocolate morsels on high in 30-second intervals, stirring between each, until melted and smooth, about 2 minutes total.
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In a large bowl, beat butter and brown sugar with a mixer at medium speed until fluffy, about 5 minutes, stopping to scrape bowl. Add eggs, one at a time, beating just until well combined after each addition. Beat in melted chocolate just until combined.
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In a medium bowl, whisk together flour, baking soda and salt. Gradually add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating just until well combined after each addition. Gradually add 1 cup hot water in a slow, steady steam, beating just until combined. Stir in vanilla. Spread batter into prepared pan.
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Bake until a wooden pick inserted in center comes out clean, 30-35 minutes. Let cool in pan for 10 minutes. Pour caramel topping onto hot cake; let stand for 10 minutes. Spread two-thirds of Chocolate Fudge Frosting onto cake; sprinkle with marshmallows and peanuts. Drizzle with remaining frosting. Let cool completely.