The Healthy My Ass Cookbook

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Other Dessert Recipes:

Apple Torte

Banana Coco-Nutty Cake

Best Carrot Cake Ever

Butter Pecan Pie

Caramel Maple Pecan Tart

Celebrity Hummingbird Cake

Cheese Cake

Cherry Cheese Strudel

Cherry Pie

Chocolate - Cherry Cake

Coconut Custard Pie

Coconut Pecan Icing

Coconut Praline Dream Pie

Cream Cheese Brownie Pie

Cream Cheese Icing

Custard Pie

Dr. Bird Cake

Dutch Apple Pie

Easy Cinnamon Crispies

German Chocolate Cake

Gooey Butter Cake

Gooseberry Meringue Pie

Kahlua Cream Topping

Kahlua Pumpkin Pie

Meringue Topping

New York Style Cheesecake

Old-Fashioned Rice Pudding

Orange and Almond Dessert Cake

Pecan Glazed Pumpkin Pie Topping

Pecan Pie

Perfect Pie Crust - No Top

Perfect Pie Crust - With Top

Pineapple Cake

Pound Cake

Praline Cream Cheese Cake

Red Velvet Cake

Rum Cake

Sponge Cake

Strawberry Shortcut Cake

Streusel Topping

Sweet Potato Pie

Tart Shell

Turtle Cake

Turtle Tart

Velvet Icing

Heavenly Chocolate Cake

Or just plain delicious if you do not believe in heaven.

Ingredients:

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

Directions:

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.

Notes:

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.

Print

Other Information:

Source: Kim Langeneckert, my sister-in-law.

Times:
Preparation: 0:30
Stand: 47:00
Total: 48:00

Yield: 1 13x9" cake
Servings: 15

Nutrition Facts per Serving:
425 Calories
18g Fat (35.9% calories from fat)
6g Protein
65g Carbohydrate
1g Dietary Fiber
55mg Cholesterol
441mg Sodium.

Exchanges per Serving:
1 Fat
2 Other Carbohydrates.

Rainbow Line

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