Chocolate Lizzie Cake with Caramel Filling

Chocolate Lizzie Cake with Caramel Filling

NCwriter 1

"Named for my great aunt Lizzie Trollinger, this rich, old-fashioned chocolate cake has made a regular appearance at special family gatherings for over 75 years. Garnish the top layer with chocolate curls or a very light dusting of cocoa."


1 h 15 m servings 642 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 642 kcal
  • 32%
  • Fat:
  • 30.5 g
  • 47%
  • Carbs:
  • 91.3g
  • 29%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 113 mg
  • 38%
  • Sodium:
  • 331 mg
  • 13%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour four 8-inch round cake pans.
  2. Mix the flour, baking soda, and salt in a bowl. In a large bowl, cream together the butter and sugar. Beat in eggs one at a time. Alternately beat in flour mixture and buttermilk until smooth.
  3. Place unsweetened chocolate in a small bowl. Pour the boiling water over the chocolate, and stir until melted. Mix chocolate, vanilla, and lemon juice into the buttermilk batter. Divide batter evenly into the prepared cake pans.
  4. Bake 15 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool 10 minutes in pans, then turn out onto wire racks to cool completely.
  5. Caramel Filling: Mix the butter, confectioners' sugar, vanilla, lemon juice, superfine sugar, and milk in a heavy saucepan. Stirring constantly, bring to a boil, and cook until temperature reaches 225 degrees F (110 degrees C) on a candy thermometer. Remove saucepan from heat, and set in a large bowl filled with ice water. Beat filling with an electric mixer until spreadable. At first this seems to be just hot, hard work, but the filling will suddenly start to thicken as it begins to cool. Transfer filling to a clean bowl, and it will continue to cool as you frost the top of each cake layer. Stack the frosted layers atop each other.
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  1. 8 Ratings


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...

I am wondering if the reviewer that thought the caramel filling was too sweet used regular sugar. Powdered sugar makes it fine.

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 mispr...

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...

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...

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

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

Holy cow yum!!!!!!! This review is of teh caramel filling I needed a caramel filling for a birthday cake for my girlfriend. She does not like chocolate but love love loves caramel. So after read...