Caramel, cool whip, Devil's Food Cake...I mean *come on*! That sounds just about better than anything to me. I'm easily amused.
photo source: Brown Eyed Baker
Yield: 10-12 Servings
Prep time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Ingredients:
1 box devil's food cake mix
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) jar caramel ice cream topping
8 ounces Cool Whip
½-1 cup Heath toffee bits
1 box devil's food cake mix
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) jar caramel ice cream topping
8 ounces Cool Whip
½-1 cup Heath toffee bits
Directions:
1. Bake the cake according to the directions on the box.
2. Remove the cake from the oven and immediately poke holes all over the top using either the bottom of a wooden spoon, a skewer or a fork.
3. In a medium bowl, stir together the sweetened condensed milk and caramel sauce, then slowly drizzle the mixture all over the cake. Allow the cake to cool completely at room temperature, then refrigerate for at least 1 hour.
4. Spread the Cool Whip over the top of the cake, top with the Heath toffee bits and refrigerate again for 1 hour. Serve cold and refrigerate any leftovers.
2. Remove the cake from the oven and immediately poke holes all over the top using either the bottom of a wooden spoon, a skewer or a fork.
3. In a medium bowl, stir together the sweetened condensed milk and caramel sauce, then slowly drizzle the mixture all over the cake. Allow the cake to cool completely at room temperature, then refrigerate for at least 1 hour.
4. Spread the Cool Whip over the top of the cake, top with the Heath toffee bits and refrigerate again for 1 hour. Serve cold and refrigerate any leftovers.
With the heath bar crumbles on top of the cool whip topping, it will put you over the top. Just like something else I know... dig in!
PS: You can thank Brown Eyed Baker for this delicious recipe...and any innuendos. Okay, okay, the innuendos are all mine. I take full responsibility.
No comments:
Post a Comment