Categories: Chocolate, Cakes/choc. 
      Yield: 12 servings 
  
      2 c  Cake flour                               -note) 
      2 ts Baking soda                         1 c  Dairy sour cream 
    1/2 ts Salt                                1 c  Boiling water 
    1/2 c  Butter or margarine (1 cube)             FILLING: 
      2 c  Granulated sugar                  1/2 c  Butter or margarine (1 cube) 
      3    Lg. eggs                            1    12 oz package caramels, 
  1 1/2 ts Vanilla                                  -unwrapped 
      3 oz Unsweetened chocolate,              1 cn Sweetened condensed milk 
           -melted and cooled (see                  -(not evaporated) 
  
  Preheat oven to 350 degrees. Grease and flour a 9 by 13 cake pan. Set 
  aside. Sift together the cake flour, baking soda and salt and set aside. 
   
  Beat the butter and sugar together in a large mixing bowl. Blend in the 
  eggs and beat until light and fluffy. Stir in the vanilla and melted 
  chocolate. Alternately add the dry ingredients and the sour cream to the 
  butter mixture. Beat well after each addition. Stir in boiling water. 
   
  (Batter will be thin) Divide cake batter in half. Pour one half into the 
  prepared cake pan. Bake 10 - 12 minutes, or until firm to the touch, and 
  remove from the oven. Meanwhile, prepare the filling. Mix butter, caramels, 
  and condensed milk in a sauce pan and melt over low heat, stirring often. 
   
  Remove from the stove and pour the mixture over the baked half of the 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. When cool, serve 
  with ice cream, whipped cream or frost with your favorite chocolate 
  frosting. 
   
  NOTE: melt chocolate in double boiler over simmer (not boiling water) 
   
  Makes 12 servings. 
   
  Courtesy of: Joann Pierce