Chocolate Lizzie Cake with Caramel Filling

Chocolate Lizzie Cake with Caramel Filling

8 Reviews 1 Pic
  • Prep

    40 m
  • Cook

    35 m
  • Ready In

    1 h 15 m
Recipe by  NCwriter

“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.”

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Adjust Servings

Original recipe yields 16 servings



  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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Reviews (8)

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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 soooo long for it to get thick enough to spread. If you don't beat it long enough, it will be gritty. If you cook it too long, it will get too thick and be hard to spread. The frosting is temperamental, but well worth it. It isn't a rich buttery-looking caramel; it's more creamy and beige-colored. I've been making this cake every Christmas for more than 20 years and I know it's difficult to make--I've had a few instances where the frosting was too runny or thick as a brick! But when I take the time and pay attention to the details, it is absolutely fabulous. I hope the other reviews don't dissuade you from giving it a try!



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 misprint. 5 cups total sugar (and I did us confectioners suger and superfine, as directed)? It was SUPER-sweet & very heavy. Once cooled, it was not at all smooth like you'd expect caramel filling to be, but very gritty. Trying to spread it tore apart the top of the cake. I actually had to heat it up again so I could pour it over instead. Not worth making again.

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Amount Per Serving (16 total)

  • Calories
  • 642 cal
  • 32%
  • Fat
  • 30.5 g
  • 47%
  • Carbs
  • 91.3 g
  • 29%
  • Protein
  • 5.9 g
  • 12%
  • Cholesterol
  • 120 mg
  • 40%
  • Sodium
  • 331 mg
  • 13%

Based on a 2,000 calorie diet



previous recipe:

Chocolate Italian Cream Cake


next recipe:

Double Chocolate Cake I