Chocolate Carrot Cake

• 1 pkg. (2-layer size) chocolate cake mix
• 1 cup shredded carrots (about 2) King Sooper's 1 lb For $0.99 thru 02/09
• 1-1/2 tsp. ground cinnamon, divided
• 2 oz. Baker's Semi-Sweet Chocolate
• 10 Kraft Caramels
• 2 tsp. milk
• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 1/4 cup butter, softened
• 2 cups icing sugar

1. Heat oven to 350 degrees F.
2. Prepare cake batter and bake as directed on package for 2 (9-inch) round cake layers, blending carrots and 1 tsp.
3. cinnamon into batter before pouring into prepared pans.
4. Cool cakes in pans 10 min.
5. Invert onto wire racks; gently remove pans.
6. Cool cakes completely.
7. Meanwhile, melt chocolate as directed on package; spread into very thin layer on baking sheet.
8. Refrigerate 10 min.
9. or until chocolate is firm but still pliable.
10. Push metal spatula firmly onto bottom of baking sheet, under the chocolate, so chocolate curls as it is pushed.
11. Use toothpick to carefully place chocolate curls on parchment paper-covered baking sheet.
12. Refrigerate 15 min.
13. or until firm.
14. Microwave caramels and milk in microwaveable bowl on HIGH 1 min.
15. or until caramels are completely melted when stirred.
16. Cool.
17. Beat cream cheese and butter in large bowl with mixer until blended.
18. Add caramel sauce and remaining cinnamon; mix well.
19. Gradually beat in sugar.
20. Stack cake layers on plate, filling with 2/3 cup of the cream cheese mixture.
21. Frost top and side of cake with remaining cream cheese mixture.
22. Garnish with chocolate curls.

chocolate cake mix, carrots, ground cinnamon, chocolate, caramels, milk, cream cheese, butter, icing sugar

Taken from www.kraftrecipes.com/recipes/chocolate-carrot-cake-171773.aspx (may not work)