|Look at how moist it was...|
I baked this cake based on the recommendation of my mother-in-law. She said it was one of the best (if not the best) cake she has ever had. Of course, just the name of the cake itself would make you curious and wonder if it was really "better than almost anything." (By the way, we didn't come up with the name of the cake - Betty Crocker did!).
This cake is semi-homemade, the ingredients are simple and the results are VERY satisfying. It was moist, sweet and delicious! I have to give you a fair warning, though - this cake is a dieter's nightmare! But of course, "no one ever got fat by eating one cookie." So if you have just a slice to satisfy your sweet tooth, it's fine. DON'T eat the entire cake by yourself (although hubby tried!).
This recipe is from Betty Crocker's "Our Best Desserts" compilation.
What you need:
1 box German Chocolate cake mix
water, vegetable oil and eggs called for on cake mix box
1 can (14 oz) sweetened condensed milk
1 jar (16 to 17 oz) caramel topping
1 container (8 oz) frozen whipped topping, thawed
1 bag (8 oz) toffee chips (I used Heath)
What to do:
Heat oven to 350°F (325°F for dark or nonstick pan). Bake cake as directed on box for 13x9-inch pan.
Poke top of warm cake every half inch with the handle of a wooden spoon. Drizzle milk evenly over the top of the cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run a knife around the sides of the pan to loosen the cake. Cover and refrigerate for about 2 hours or until chilled.
Carefully remove the cake from the pan and place on a cake tray. Spread whipped topping over top of the cake. Sprinkle with toffee chips. Store covered in the fridge.
Tips, Tricks and Tweaks:
1. Do not use any other cake mix aside from the German Chocolate. I say so because I found that German Chocolate mix is not as sweet as regular chocolate mix. As you can see, this recipe has a ton of sugar/syrup in it and the milder taste of German Chocolate Cake works perfectly.
2. You can use butterscotch or fudge topping if you're not a big fan of caramel.
3. Substitute toffee bits with butterscotch - it might go well with the caramel!
4. The caramel would be easier to drizzle if it is at room temperature.