Tuesday, October 12, 2010

We have cake.

Kind of like that Southern classic cake, the name of which I cannot say lest an innocent child stumble upon my blog ;), but this one has a few different ingredients.

Servings: 16-20
Cook time:35-38 minutes

Vegetable oil spray for misting the pan
1 (18.25 ounce) package plain devil's food cake mix
½ cup vegetable oil
3 large eggs

1 (8 ounce) jar caramel topping
1 (14 ounce) can sweetened condensed milk
4 (2.1 ounce each) Butterfinger candy bars, crushed
1 (12 ounce) container frozen whipped topping, thawed
1 (8 ounce) package cream cheese, room temperature

Spray a 13" x 9" pan with Pam and set it aside. Preheat oven to 350ยบ.

Put cake mix, water, oil, and eggs in large bowl and blend (with electric mixer) on low for 1 minute.
Scrape down the bowl, then resume blending on medium for 2 minutes.
Pour the batter in to the pan and smooth out the top of it.
Put the cake on the center rack and bake for 35 to 38 minutes or until the cake springs back when you touch it with your finger.
When it's done, poke holes in the cake with a chopstick or straw.

Make the topping by combining the caramel topping and sweetened condensed milk in a small bowl; stir.
Spoon it over the warm cake, letting it seep into the holes.
Sprinkle half of the crushed Butterfinger candy bars over the cake.

Put thawed, whipped topping with the cream cheese in a bowl and blend on low for a minute.

Spread over the cake.
Sprinkle with the rest of the candy.
Chill for 20 minutes (in the fridge) before cutting.
Will store in the fridge for a week... if it lasts that long.

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