Skip to main content

BETTER THAN ANYTHING CAKE

Ingredients

  • 1 chocolate cake, baked in a 9x13'' pan
  • 1 recipe caramel sauce, or one 16oz jar caramel topping
  • 14 ounce can sweeten condensed milk
  • 1 1/2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 3-4 Heath candy bars, chopped

Instructions

  • Bake cake according to directions in a 9x13 pan.
  • Allow cake cool for about 5 minutes, then poke holes in it with a fork or the handle end of a wooden spoon.
  • Immediately pour caramel sauce all over the cake. Then pour the sweetened condensed milk (I only usually use about 1/2 of the can of sweetened condensed milk because I think it's sweet enough with just half. But, the traditional recipe uses the entire can. It's up to you!)
  • Allow the cake to cool completely.
  • While the cake cools, add the whipping cream to a mixing bowl and beat until soft peaks. 
  • Add powdered sugar and then beat the mixture until stiff peaks. Smooth the fresh whipped cream over the cooled cake. 
  • Sprinkle with heath candy pieces. Refrigerate for at least 1 hour, or up to one day, before serving. 

This recipe adapted from this site
Labels:

Comments

Post a Comment

Popular posts from this blog

Tree Laches Cupcakes

These Tres Leches Cupcakes are light and fluffy cupcakes filled with three creamy kinds of milk and topped with a light and fluffy whipped cream frosting. INGREDIENTS For the Cupcakes: 1 cup flour 1 1/2 tsp baking powder 1/4 tsp salt 1/2 tsp cinnamon 5 whole eggs; separated 1 cup sugar; divided 1/3 cup Coconut Milk 1 tsp Vanilla Extract For the Tres Leches: 1/2 cup heavy whipping cream 1 (10oz) can sweeten condensed milk 1 (8oz) can evaporate milk For the Topping: 2 cups heavy whipping cream 3 to 4 tbsp powdered sugar cinnamon sugar fresh sliced strawberries INSTRUCTIONS Set oven to 350 degrees F and line a muffin pan with cupcake liners. For the Cupcakes: In a large bowl combine flour, baking powder, salt, and cinnamon. In another two bowls separate the egg yolks and whites. To the yolks add 3/4 cup of sugar. Beat with a mixer until yolks are pale yellow and fluffy. Add coconut milk and vanilla extract. Mix until combined. Slowly, and gentl...
Post a Comment
Read more

TRISHA YEARWOOD FRENCH COCONUT PIE RECIPE

The recipe appeared together quick, easy ingredients all placed into a stand blender and blended until creamy, then put in an unbaked pie case.  After it was baked, it seemed accurately the way it was assumed to. The pie formed a lightly golden crust on top, the filling was firm and has an amazing coconut taste. There’s one essential information you need to memorize when making the pie. It uses UNSWEETENED COCONUT. The recipe uses frozen shredded coconut. Frozen shredded coconut is unsweetened. You can get it in the frosted food portion of the market store. If your grocery store doesn’t provide it, you can buy it online.   Trisha Yearwood French Coconut Pie Recipe Ingredients 2 cups frozen grated coconut, thawed (frozen coconut is unsweetened) use unsweetened coconut 3 large eggs 1 1/2 cups sugar 1/2 cup buttermilk 1/2 cup butter, melted 1 Tablespoon flour 1 Teaspoon vanilla one 9 inch pie crust, homemade or store-bought Instructions Preheat oven to 350 degrees. If using ...
Post a Comment
Read more

The Best Cranberry Orange Bread

The Best Cranberry Orange Bread Recipe An amazing and easy recipe for The Best Cranberry Orange Bread Loaf. Soft and moist bread loaf with fresh cranberries, orange zest and a simple lemon glaze. Ingredients Cake- 3 Tbsp butter, room temp 3 large eggs 1 ¼ cup granulated sugar 1 3/4 cups all-purpose flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1 cup fresh cranberries 1 Tbsp orange zest 2 Tbsp orange juice 1 Tbsp lemon juice 1/4 cup sour cream 3 Tbsp canola oil Glaze- 1/3 cup confectioner's sugar 1 tsp lemon juice 1 tsp milk Instructions Preheat oven to 350°F. Prepare 9”x5” bread pan. Cover with parchment paper and lightly coat with baking spray, dust with flour. Set aside. In a bowl, combine the flour, baking powder and baking soda, set aside.  In a large bowl, beat the eggs, butter and sugar 2 minutes, the batter will triple in size. In a small bowl, beat the orange zest, orange juice, lemon juice, sour cream and oil. Pour into egg mix...
Post a Comment
Read more