I made this cake over the weekend and it was so good that I wanted to share it with all of you. I got the recipe from my mom, but I’m not sure where she got it from.
1 box of chocolate cake mix (or you can make it from scratch!)
1 container of whipped topping
1 jar of caramel topping
4 Heath bars
1. Bake the chocolate cake as directed on the box or recipe. I used Betty Crocker’s dark chocolate cake.
2. Let the cake cool for a couple of hours.
3. Poke holes into the cake (I used a meat thermometer, mom uses a knitting needle). I made a round layer cake so I had to slice off the tops to make them flat. This exposed the natural air pockets in the cake so I barely had to make any holes.
4. Pour caramel over the cake letting it drip into the holes. (I smoothed a little extra over the top of the bottom layer to help the top layer of the cake stick and then poured the caramel into the holes of the top layer.)
5. Refrigerate the cake for a couple hours or overnight. This thickens the caramel back up so it stays in the holes rather than soaking completely into the cake.
6. Double bag the Heath Bars into sandwich bags that zip shut and smash them with a hammer until they are broken into crumbs. (My mom uses Score candy bars, but I’ve never seen them in CA. Any chocolate toffee candy bar will work fine.)
7. Frost the cake with whipped topping (I used Safeway brand whipped topping that is both soy and lactose free). If your house is warm, you will want to do this as quickly as possible before the whipped topping starts to melt.
8. Sprinkle the crushed up Heath bars over the top of the cake and then finish it off by drizzling a little caramel over the that.
We were taking the cake to a friend’s house so I covered it with plastic wrap and placed it in the freezer until we left so it wouldn’t melt on the way. If you do this, stick a couple of toothpick into the top of the cake before putting the plastic wrap on so it doesn’t stick to the caramel.
This has about a kazillion calories and at least a bazillion grams of sugar so I probably won’t make this cake often, but it tastes so good that it was worth every trip to the gym it’s going to take to work it off!
Um, hi Toni, did you know that it’s almost April?
Well, yes. We’ve just had a lot of “life” going on around here the last few months and I started this post and never finished it. C’est la vie and so I write about Valentine’s Day a month and a half late. I thought about deleting it but James really wanted me to share his cake with you. Plus, I think you’re going to want to make the peanut butter cups below.
We actually celebrated on two days. We had been dealing with some stressful things and without knowing it, James and I both decided to get each other presents a little early.The really crazy thing is that we did it on the same day! James came home with this beautiful bouquet of flowers:
And then when he turned the corner he found this sitting on the kitchen counter:
He thinks I’m the coolest wife ever for putting toys on a cake 🙂
By the way, the cake was chocolate with orange flavored frosting. It’s the first cake I’ve ever made entirely from scratch. You can get the recipe for Hershey’s Perfectly Chocolate Cake HERE. But, I made it with Nestle cocoa. Shhhh . . . don’t tell anyone. I also used the same frosting recipe I always use, but added a little vanilla and orange extract for flavoring. It was yummy!
We celebrated on the actual day too. I made these for James: (I think we are just now getting all these calories worked off!)
The cherries were super easy – I just dipped maraschino cherries in warm melted chocolate chips mixed with about a spoonful of shortening and let them dry on wax paper until the chocolate hardened. Then I put them all in a sealed plastic container and stored them in the fridge. You can get the recipe for the peanut butter cups HERE.
I don’t have pictures yet, but James also made some new planter boxes for me. He did a great job – they are really beautiful! I will be sure to take pictures when we get our plants planted in them this spring.
James and I love football. I mean, we really love it. And the Super Bowl is sort of like a 2nd Thanksgiving to us, except without the pressure to cook a big ham. We still end up over-doing it on the food though. This year’s spread was so good that we ended up snacking on it again for dinner last night so I thought I’d share it with you.
Canadian Bacon-Pineapple Pinwheels
James made these and they turned out delicious! You can find the recipe here. He of course left out the garlic. For the dipping sauce we used tomato paste with a little bit of non-garlic Italian seasoning. I am the luckiest girl alive, having a husband who loves to cook!
Chips and Two Types of Salsa
We had two types of salsa this year. A very tasty pineapple Mango Salsa we got from Ralph’s. This is the only garlic-free salsa we have ever been able to find. It’s pretty pricey but once you taste it you almost forget how much you paid. We also decided to venture out and make our own for the first time. James made an amazing Roasted Corn Salsa. He grilled the corn on the BBQ and then added the ingredients listed here. I don’t believe he followed the recipe exactly though- he just started adding things until it tasted how he wanted it. This was much less expensive than the Pineapple Mango and tasted so good that we will definitely be making it again. Maybe next time we’ll throw in a little pineapple!
Little Weenies with Sweet & Tangy BBQ Sauce
1 pot on low-medium heat + 1 package of little weenies + 1 jar Sweet & Tangy BBQ sauce. Easy-peasy.
Chocolate Covered Strawberries
I used this recipe to get the ingredients, but in all honesty I didn’t follow it. I took a regular old spoon and scooped out a chunk of shortening and put it in the pan and then started mixing in chocolate chips until it looked like there was enough chocolate to cover all the strawberries. I found it helpful to alternate putting the heat on “2” and “low.” If I kept it on low for too long it started to get too thick and made it hard to cover the strawberries. But, if I kept it on 2 for too long it started to burn the chocolate. Also, I didn’t have any styrofoam so I just layed them out on wax paper. The side they were laying on dried flat but it was ok.
They don’t look all that pretty, but I have to say, they were really yummy. You should go make some right now!
James snuck these in without me seeing and now I can’t stop eating them. Help!
Complements of the Becks! 🙂 Mmmmm pineapple.
It was a super fun night, but I am a little sad that football season is over. Oh well. That just means that baseball is right around the corner! 🙂 Go Mariners!
I am falling in love with all things chocolate and pumpkin! Last night I made Chocolate Pumpkin Pudding. It really only took about 5 or 10 min to make and it was yummy. James thinks it would taste great in a pie crust too. Does anyone out there know of a way to make it a little stiffer so that we could use this as pie filling?
Check out the recipe here. There were 4 of us eating it and plenty left over to have again tonight . . . unless James eats it for breakfast. 🙂
Allergy/Intolerance note: We used Safeway brand whipped topping. Free of soy and not a significant source of lactose.