Ok, so most of you probably have heard an alternate name for this cake. But I'm trying to keep my blog family-friendly. Plus, I don't think my husband would appreciate it. So, we're calling this "Better than Almost Anything" cake.
And it's definitely one you should only make every couple years. It's so delicious, but holy cow there's a lot of stuff in it. I mean calorie-wise, this kills you. But if you were having a bad day, this is the cake you'd want singing the blues to you.
I actually made this for my husband's birthday a few weeks ago. When we were first married, my mom called Steve and asked what he'd like for dessert for his birthday dinner celebration. He wanted this cake, but there was NO WAY he was going to say the actual name of it to his new mother-in-law. He got so embarrassed, he had to pass the phone to me. It was adorable. Another reason I love that man.
Enjoy!
{BETTER THAN ALMOST ANYTHING CAKE or CHOCOLATE TOFFEE CAKE}
1 package devil's food cake mix
1/2 (14-oz.) can sweetened condensed milk
6 ounces caramel ice cream topping
3 (1.4-oz.) bars chocolate covered toffee, chopped
2 c. whipped cream, c'mon make your own
Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm.
Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan.
1 comment:
I am in the mood for something that is Almost Better Than Anything! Thanks for the recipe!
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