Here's the secret: immediately after removing the cake from the oven, cut your slices and add the caramel all over the top. The caramel will seep into the cake as well as create a delicious, gooey outside to the cake. You'll then have to set it in the refrigerator for about an hour to let the cake cool before adding the whipped cream--this also helps the caramel set even more.
Anngredients:
- 1 box chocolate cake mix (depends on your taste--you can use regular chocolate, German or chocolate fudge if you're having a bad day).
- 1 (16 oz) jar Caramel topping (to make it a little more guilt free, you can get the fat free kind--it doesn't taste much different and always makes me feel a little better about eating this amazing cake).
- 1 (8 oz) tub whipped cream (again, I always go fat free to make myself feel better).
- 4 ounces of toffee bits
- Bake cake as directed on box.
- Remove cake, follow Annie's secret trick, add caramel and set in fridge for an hour.
- Spread whipped cream to top of cooled cake.
- Sprinkle toffee bits.
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