This was my first time trying this cake. And let me just say- absolutely amazing. Loved it. I didn't change a thing about the recipe. I've had cakes similar to this and I love them all. It's not a difficult recipe either, which is nice. So-o good. :)
Ingredients
1 (18.25 ounce) package devil's food cake mix
1/2 (14 ounce) can sweetened condensed milk
6 ounces caramel ice cream topping
3 (1.4 ounce) bars chocolate covered toffee, chopped
1 (8 ounce) container frozen whipped topping, thawed
Directions
1.Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
2.In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm.
3.Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!
(Gluten Free: GF devil's food cake mix- Betty crocker has a good one!)
*original recipe from allrecipes.com
I LOVE that you started this blog! My favorite recipes are simple and delish, and this looks like it fits! I am going to have to give it a try :)
ReplyDeleteThanks and I hope you like the cake!! I don't think you will be disappointed! Hopefully I will come up with more recipes that you will like also! :)
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