All-New Cake Mix Doctor - Anne Byrn [150]
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OVERNIGHT CHOCOLATE CARAMEL CAKE
A CHOCOLATE CAKE topped with a creamy caramel sauce, real whipped cream, and toffee bits, this cake is similar to the Better Than . . . Cake, but it’s an even more memorable version. It’s a behemoth of a dessert that is at its best baked a day in advance of a party so the flavors have time to soak into the cake. But if you don’t have time for it to sit overnight, don’t fret because the cake is delicious the moment you garnish the top with toffee! Want to make it even better? Make your own caramel sauce. And toffee lovers might want to substitute a yellow or vanilla cake mix for the chocolate and add some chopped toasted pecans to the toffee bits on top.
serves:
16 to 20
prep:
40 minutes
bake:
30 to 35 minutes
chill:
overnight
Vegetable oil spray, for misting the pan
Flour, for dusting the pan
1 package (18.25 ounces) chocolate cake mix with pudding
1 cup water
½ cup vegetable oil
½ cup sour cream
3 large eggs
1 can (14 ounces) sweetened condensed milk
1 bottle (12.25 ounces) caramel topping
Sweetened Whipped Cream (page 489)
11/3 cups chocolate-covered toffee bits
1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 13 by 9–inch metal cake pan with vegetable oil spray, then dust it with flour. Shake out the excess flour and set the pan aside.
2. Place the cake mix, water, oil, sour cream, and eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 1½ minutes longer, scraping down the side of the bowl again if needed. The batter should look well combined. Pour the batter into the prepared cake pan, smoothing the top with the rubber spatula, and place the pan in the oven.
3. Bake the cake until the top springs back when lightly pressed with a finger, 30 to 35 minutes. Transfer the cake pan to a wire rack and let the cake cool for 10 minutes.
4. Use a fork to poke holes in the cake, pour the condensed milk over it. Let the condensed milk soak in for a few minutes. Pour the caramel topping over the cake and let it soak in. Let the cake cool completely, 20 minutes longer. Cover the cake pan with plastic wrap and place the cake in the refrigerator to chill while you prepare the Sweetened Whipped Cream.
5. Remove the cake from the refrigerator. Spread the Sweetened Whipped Cream over the top of the cake. Scatter the chocolate-covered toffee bits over the cream, re-cover the cake, and refrigerate it overnight.
Keep It Fresh! Store this cake, covered with plastic wrap, in the refrigerator for up to three days. The cake does not freeze well.
Recipe Reminders
MADE FOR
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PREP NOTES
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DON’T FORGET
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SPECIAL TOUCHES
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COOKIESAND CREAM CHEESECAKE
I HAVE SHARED many cheesecake recipes in my books and here’s another great one. This recipe is one of my children’s favorite flavor combinations with plenty of crushed chocolate sandwich cookies in the crust as well as the topping.
serves:
16 to 20
prep:
30 minutes
bake:
55 to 60 minutes
chill:
at least 2 hours
For the crust
1 package (18.25 ounces) yellow or vanilla cake mix with pudding
1 large egg
6 tablespoons (¾ stick) butter, melted
1 heaping cup crushed chocolate sandwich cookies (8 Oreos)
For the filling
2 packages (8 ounces each) cream