Or just plain delicious if you do not believe in heaven.
|1 13x9"||Devil's Food Cake|
|1 14-oz. can||Sweetened Condensed Milk|
|1 12-oz. jar||Caramel Topping, for ice cream|
|2 whole||Skor® Candy Bars, or Heath|
|1 8-oz. container||Frozen Dessert Topping, thawed, e.g., Cool Whip|
For best results, start this recipe 2 days before you intend to serve it.
Make your favorite Devil's Food Cake or Chocolate Cake in a 13x9" pan. Leave the cake cool in the pan and leave out uncovered overnight.
The next day, use the handle end of a wooden spoon to poke deep holes 1 to 2 inches apart into the cake. Starting from the center of the cake, slowly pour the Sweetened Condensed Milk evenly into the holes and over the top of the cake. Leave it to soak in for at least 5 minutes or longer.
Similarly, slowly pour the Caramel Topping into the holes and over the cake. Leave it soak in for at least 5 minutes or longer.
Meanwhile, using something like a meat tenderizer, crush the Skor® Candy Bars. This is easier if the candy bars are frozen and you leave them in their wrappers.
Frost the top of the cake, still in the pan, with the Frozen Dessert Topping. Sprinkle crushed candy evenly over the frosting. Refrigerate overnight before serving.
I recently found Heath milk chocolate English toffee bits in the grocery store in with the chocolate chips and such and substituted 2/3 cup of these for the two Skor® Candy Bars.
Source: Kim Langeneckert, my sister-in-law.
Yield: 1 13x9" cake
Nutrition Facts per Serving:
18g Fat (35.9% calories from fat)
1g Dietary Fiber
Exchanges per Serving:
2 Other Carbohydrates.
Copyright 2006-2023 by Keith Langeneckert. All rights reserved.