Euphoric Chocolate CakeNow, I changed the recipe a bit, but it's very rich and decedent!1 package devils food cake mix 1 tsp cinnamon 1 tsp vanilla 1/2 cup sweetened condensed milk (NOT evaporated milk) 3/4 cup caramel ice cream topping 3 chocolate covered toffee bars chopped (or try your favorite candy bar) 1/2 cup mini chocolate chips 1 container frozen whipped topping, thawed. Prepare cake as directed on box for 13-9" pan except, add cinnamon and vanilla. Bake as directed. Cool on wire rack 5 minutes or so. Make slits across the top of the cake, making sure NOT to go all the way to the bottom. Meanwhile, in a med sized heavy saucepan, combine sweetened condensed milk and caramel topping, heating over low heat until well blended and smooth. Slowly pour caramel mixture over the still warm cake. Sprinkle with toffee pieces and chips. Let cake cool completely before serving. To serve, slice and top with the whipped topping, adding more chips and toffee pieces if desired. Refrigerate any left over, though I don't think there will BE any left over.... Enjoy! Back to Cake Index Next Recipe (soon) |
