Salted Caramel Chocolate Cake

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Salted Caramel Chocolate Cake

For the cake:
2 1/4 cups flour
1 1/4 cups sugar
1/2 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1/2 cup oil
3 eggs
2 teaspoons vanilla
3/4 cup buttermilk
3/4 cup strong brewed coffee, cooled

For the Salted Caramel Butter Cream:
1/2 cup butter
1/2 teaspoon vanilla extract
1/4 cup caramel ice cream topping
1/2 teaspoon sea salt
2 1/2 cups powdered sugar
1 teaspoon whipping cream

For the Chocolate Butter Cream:
1/2 cup butter
1/4 cup shortening
1/2 teaspoon vanilla extract
1/4 cup cocoa powder
1 cup powdered sugar
2 Tablespoons whipping cream

Combine all the dry ingredients in a mixing bowl. Whisk together the oil, eggs, vanilla, buttermilk, and coffee in a separate bowl. Slowly add the egg mixture to the dry ingredients. Beat for 2 minutes on low. Pour into a 9×13 pan that has been greased. Bake at 350* for 27-28 minutes. Cool completely. Cut in half, so you have two equal smaller rectangles. Cover and set aside.
In a mixing bowl, cream the butter, vanilla, caramel, and salt. Slowly add the powdered sugar and milk. Beat until creamy.
In another mixing bowl, cream the butter, shortening, and vanilla. Slowly add the powdered sugar, cocoa, and milk. Beat until creamy.
Spread the salted caramel butter cream on top of one cake rectangle. Top with the other cake piece. Cover the entire cake with the chocolate butter cream. Store covered in the refrigerator for 3-4 days.

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