Monday, January 9, 2012

Toffee Cake Trifle

This recipe is an adaptation of my husband's favorite cake- Heath Cake (a.k.a Better than Sex Cake- I'm probably going to get a lot of inappropriate google searches on this one). It is the most decadent cake you will ever eat. I was having my husband's family over for dinner and decided to make something a little different. Making this cake into a trifle cuts the sweetness down, which I preferred.  This cake does have to sit overnight, so be sure to plan ahead when making it.

Toffee Cake Trifle

Devils Food Cake mix + all the ingredients to prepare it, replacing melted butter for oil-same measurement
1 C mini chocolate chips
1 can sweetened condensed milk
1 jar Mrs Richarson's Buttersctoch Carmel- found with ice cream toppings
1 bag crushed Heath
1 big box vanilla pudding + milk to prepare
1 large tub whipped topping

Prepare Cake as indicated on box, replacing same measurement of oil for melted butter. After 2 minutes of beating mix, add mini-chocolate chips. Bake in 2 round cake pans.
When cakes are done, remove from oven and immediately poke holes in it.

Pour the sweetened condensed milk over hot cake, do the same with the butterscotch carmel.

Sprinkle 1/2 the bag of heath over the cake and let stand overnight.

The next day, prepare pudding as directed on box. Cut the cakes in small squares. Layer 1/2 the cake, pudding and whipped topping and repeat layers. Top with whipped topping and remaining heath. Refrigerate for at least one hour.

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