Ingredients:
1 box triple chocolate fudge cake mix (Betty Crocker)
Water, eggs and oil called for with cake mix *or 1 can of Diet Coke in place of all water, eggs and oil
1 12 oz jar Caramel Sauce (I use sugar free)
1 can sweetened condensed milk (I use fat free Bordens)
1 Butterfinger Bar, crushed
1 Skor Bar, crushed
1 tub coolwhip, thawed (I used sugar free)
1 cup mini chocolate chips.
Directions:
*Bake cake according to package directions for a 9x13in pan until a few crumbs come out on a toothpick.
*After removing cake from oven, use the back of a wooden spoon and poke several holes in the cake, making sure not to go all the way to the bottom of the pan. (If that happens, the caramel and milk will pool and stick to the pan making it hard to serve.)
*Stir together in a bowl the caramel sauce and sweetened condensed milk. (You can heat caramel slightly in the microwave to make it easier to mix.)
*Evenly pour mixture over the entire cake making sure to pour some into the holes you poked.
*Sprinkle the crushed candy evenly over the cake.
*Cover and refrigerate until ready to serve. (Best if allowed to chill overnight. )
*When ready to serve, frost cake with coolwhip and sprinkle with mini chocolate chips.
Source: Martha Stewart
Submitted by: Ashley Butler
Personal Note: Be creative with this and use different candy
No comments:
Post a Comment