Deliciously dangerous for your favorite chocolate lover.
By Sharon Fox
1 box Devil’s food cake mix
1 3.9 oz. box Jell-o instant chocolate pudding
3 eggs
1-1/4 cup water
1/2 cup oil
1/2 cup caramel sauce
1/2 cup sweetened condensed milk (I use fat free for all my recipes)
8 oz. Cool Whip
4 oz. cream cheese, at room temperature
1/2 cup English toffee bits (Heath bar bits)
Pre-heat oven to 350 degrees.
Mix cake mix, pudding, eggs, water, and oil in a large bowl for 1 minute until completely smooth and a light brown.
Pour into a 9 x 13 baking dish that has been sprayed with a cooking spray.
Bake for 35 minutes or until a toothpick inserted into the middle comes out clean. Cool 10 minutes.
After cake has cooled for 10 minutes, poke slits in the cake without going all the way through to the dish using a butter knife.
In a microwave safe bowl place 1/2 cup sweetened condensed milk and 1/2 cup caramel sauce. Place in microwave and heat on high for 1-1/2 minutes. Stir until completely combined.
Pour over the cake making sure to get the entire cake covered. Set aside until cake is completely cooled. Approximately 1 hour.
In a medium bowl place the 4oz room temperature cream cheese and beat until smooth. Add the 8 oz. of Cool Whip and mix until completely smooth. Pour onto the cake and smooth out over the whole top. Sprinkle with the English toffee bits.
Refrigerate for at least 2 hours before serving (4 hrs. is even better)
Sharon Fox is the author of COMFORT FOOD FOR THE MIND, BODY, AND SOUL and she has a series of eBooks for Kindle.
She’s also Food Editor for several online magazines and host of a new TV show based in Atlanta, GA “The Healthy Living Show”. For more information please visit her website:
http://www.goodcookin4u2.webs.com/
Grab her books AND eBooks at: www.amazon.com/Sharon-YXFVY/ref=ntt_athr_dp_pel_pop_1
Please log on to www.tncp.net for more recipes.
This was printed in the June 30, 2013 – July 13, 2013 Edition
