Thursday, April 3, 2008

Emmaline's Chocolate Cake

This is rich, decadent, and easy peasy.

1 Devil's Food Cake mix baked according to package directions in a 9x13 cake pan
1 jar Smuckers Toppings Caramel sauce (for topping ice cream)
1 can Eagle Brand Sweetened Condensed Milk
1 small tub Cool Whip, thawed
4-6 crushed Heath Toffee Bars (note: Heath bars come two to a pack, so this will actually be 8-12 crushed bars...I normally end up eating at least 2 while crushing the rest, so it's proably 9 or 10 crushed bars)

As soon as the cake comes out of the oven, poke holes in the top of the cake with the handle of a wooden spoon. Pour the entire jar of caramel sauce & the entire can of sweetened condensed milk over the cake & allow cake to cool completely. Frost cake with Cool-Whip & sprinkle with crushed Heath bars. Refrigerate.

This cake is best if you make it the night before & let it sit in the fridge all night.

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