--CAKE BATTER--
2 c  Cake flour
2 ts Baking soda
1/2 ts Salt
1/2 c  Butter or margarine
2 c  Granulated sugar
3    Large eggs
1 1/2 ts Vanilla
3 oz Unsweetened chocolate
1 c  Dairy sour cream
1 c  Water; boiling

-FILLING –
1/2 c Butter or margarine
12 oz Caramels
1 cn Sweetened condensed milk

Preheat oven to 350~. Grease and flour a 9×13 pan. Set
aside. Sift together cake flour, baking soda and salt.
Set aside. Beat butter and sugar together in a large
mixing bowl. Blend in the eggs and beat until light
and fluffy. Stir in vanilla and melted chocolate.
Alternately, add the dry ingredients and the sour
cream to the butter mixture. Beat well after each
addition. Stir in the boiling water. (Batter will be
thin.) Divide cake batter in half. Pour one half into
prepared cake pan. Bake 10-12 minutes or until firm to
touch. Remove from oven. Meanwhile, prepare filling.
Mix the butter, caramels and sweetened condensed milk
in a sauce pan and melt over low heat, stirring often.
Can be melted in the e. When melted, pour the
mixture over the half baked cake. Pour the remaining
cake batter over the caramel mixture and return to the
oven. Bake for 15-20 minutes or until firm to the
touch. (It took me 25 minutes) Cool and frost or serve
with whipped cream or a la mode.