The dessert recipe you chose from the yet-to-be released Gooseberry Patch Cookbook Quick and Easy Autumn Recipes made for one yummy treat for this Early Bird Reviewer’s family.
Psst… Have you entered to win Quick and Easy Autumn BEFORE you can buy it? Whatcha waitin’ for? Just a few days left to enter.
This super rich and sweet cake takes about every wonderful ingredient in the world and puts it together in a pan to make an oeey gooey cake that certainly makes you exclaim… HOLY COW!
You just bake up a chocolate cake in a 9 x13 pan
Meanwhile, combine 1 jar of caramel sauce and 1 can of sweetened condensed milk.
This is the ooey gooey part…
Or the oooh ahhhh factor
Now while that cake is nice and hot, poke holes in it.
Now pour that gooey awesomeness all on top.
And crunch up half a butterfinger bar and sprinkle on top.
Now chill baby for 2 hrs in the fridge
When the cake is nice and cool, take a brick of cream cheese, a tub of cool whip and 1 cup of sugar and mix them up into a heavenly icing.
And yes I used the low fat versions… trimming the calories/fat where I can… because HOLY COW there is a lot of awesome sweet stuff in this baby
You know where this is headed… pour it on top baby…
Now sprinkle the other half of the Butterfinger on top.
Now cut into the awesomeness…
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1 Chocolate Cake Mix-prepared
14 oz Can Sweetened Condensed Milk
12 oz Jar Caramel Topping
8 oz Cream Cheese
8 oz Cool Whip
1 Cup Sugar
1 Butterfinger Bar-crushed
1. Bake cake according to box.
2. Mix milk and caramel.
3. Poke holes in hot cake and pour caramel/milk mixture over top and sprinkle half of candy bar on top.
4. Chill for 2 hrs in fridge.
5. Mix cream cheese, sugar and cool whip together.
6. Top chilled cake with icing and remaining candy bar crumbles.