Cake Archives - Page 30 of 33 - Garden Seeds and Honey Bees

Toffee & Cream Chocolate Cake

*1 box of Milk Chocolate Cake Mix, make according to directions and bake in a 9″x13″ Cake Pan sprayed with cooking spray.

After baking cake, cool slightly about 5 minutes and with the end of a wooden spoon poke holes in the cake in the center every piece you would cut to serve. Then pour the following in each of the holes.

*1 14 ounce can Sweetened Condensed Milk

Then squeeze or drizzle on the cake Caramel Topping, also putting some in the poked holes. (I used only about two thirds of the bottle of Caramel Topping.)

*1 16 ounce bottle Caramel Topping, the kind you would use to top Ice-Cream

Making sure the cake is completely cooled top with the following:

*8-12 ounces of Light Cool Whip, thawed completely in refrigerator (I like the extra Cool Whip so I used 12 ounces.)

*Heath Candy Bar Pieces, sprinkle on top, add as many as you like (You can also use homemade toffee pieces too.)

Serve immediately and refrigerate any Cake leftovers.

I’ve made this recipe many times over the years. I don’t know where the original recipe came from but you can check out similar recipes at Fav Family Recipes and Chef in Training

Enjoy!

Jamie and Lindy

I think these are yummy but I also liked them for the way they look; I think they would be a great for any holiday dessert.

Red Velvet Brownies

*1 box Red Velvet Cake Mix
*1 box Fudge Brownie Mix

Mix each box individually and follow directions on the packages to make the cake (make sure you only beat cake batter until ingredients are incorporated together) and brownie batters. (Pour the Red Velvet Cake Batter evenly in each glass pan and then slowly layer on top the Fudge Brownie batter.)

Make sure to Spray/grease and flour 2 medium glass pans (11″x7″). Bake at 350*F. for 35 minutes, allow to cool and Frost.