Wednesday, January 14, 2009

Chocolate Caramel Euphoria Cake .

I am walking on a cloud. My kids and grandkids will be coming for a visit in about 6 weeks! Sarah has health eating habits, so I may make Elaine Jordan's cake for a girl's get-together before Sarah comes. It is decadent.

1 pkg Devil’s Food cake mix
1/2 cup sweetened condensed milk
3/4 cup caramel ice cream topping
3 (1.4 oz) chocolate covered toffee bars, coarsely chopped
1 (8 oz) container frozen whipped topping, thawed (optional)
Bake the cake in a 9 x 13” pan according to package directions. Cool on a rack for 5 minutes.
Make slits across the top of the cake, making sure not to go through the bottom of the pan.
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 warm cake, letting it sink into the slits. Sprinkle the crushed chocolate bars liberally across the entire cake while still warm.
Let the cake cool in the pan completely. Top each slice with whipped topping, more chocolate toffee bar chunks, and a swirl of caramel topping.

1 comment:

sullygulliver said...

Boodoggy - this recipe looks incredibly rich and decadent! It's got all my favorites: chocolate, caramel and toffee. Next time I feel like indulging myself, this is what I'm making.

By the way, I love your blog -- and can relate to the name. I lost a pet a few years ago and still haven't recovered. This is a nice way to remember someone so beloved.

Keep cooking,

aka Guin ;)