Thursday, January 7, 2010

From the Deal/Shortt Test Kitchen

My good friend and former co-worker Jodi sent along this Betty Crocker recipe that apparently gets the party started wherever she goes. I meant to post this before Christmas, but life gets in the way of life sometimes, doesn't it?

Better-than-almost-anything Cake
Jodi says: "It might not be too high-brow, but it's DAAAAMN good. Keep it in mind for any events you'll be attending and bringing a dish if you want to wow the crowd - there was only one piece of the cake I made yesterday left by the end of the day, with many of my coworkers admitting openly to having enjoyed seconds and thirds. I got it from, which has a lot of great, easy recipes."
  • 1 box Betty Crocker SuperMoist German chocolate cake mix.
  • Water, vegetable oil and eggs (as described on cake mix)
  • 1 can of sweetened condensed milk (14 oz)
  • 1 jar of caramel, butterscotch or fudge topping
  • 1 container (8 ox) of frozen whipped topping, thawed
  • 1 bag of toffee chips or bits
  1. Heat oven to 350 degrees. Bake cake as directed on box for 13x9 inch pan.
  2. Poke on top of warm cake every 1/2 inch with handle of wooden spoon. Drizzle milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
  3. Spread whipped topping over cake. Sprinkle with toffee chips. Store covered in refrigerator.

1 comment:

theshe said...

ZOMG, you guys, this cake is SERIOUS BUSINESS! After I sent Amber this recipe, I ended up making it yet again for Christmas. It was my father-in-law's ONLY request for the holiday meal.

Make it and people will want to make love to you. And they'll want the recipe, too. But don't ever, ever look at the nutrition facts, because once seen, they cannot be unseen. Better to just enjoy it.