Rich chocolate cake, caramel, toffee, and whipped topping
- need I say more?! Prep Time: approx. 30 Minutes. Cook
Time: approx. 1 Hour . Ready in: approx. 1 Hour 30 Minutes.
Makes 1 - 9x13 inch cake (24 servings).
| 1 (18.25 ounce) package | 3 (1.4 ounce) bars chocolate |
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. (Hint: I crush my candy bars
into small chunks as opposed to crumbs - I like to have
pieces I can chew on!)
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!
I have made this cake several times and it is heavenly!
Check out all the other recipes at this week's Carnival of the Recipes!
What I do is kick them in the pants with a diamond buckled shoe!
~~Aileen Mehle~~
