This is a Chocolate Lover’s dream come true. Moist Chocolate cake drenched in Hot Fudge and Caramel. I am one of those people who can live WITHOUT chocolate BUT this cake always gets the best of me! This was introduced to me by my Bhabi (sis-in-law) and its become a family favorite!
Ingredients:
1 package Duncan Hines Devils Food Cake
1 can Sweetened Condensed Milk
1 jar Mrs. Richardson’s Hot Fudge
1 jar Mrs. Richardson’s Butterscotch Caramel
1 container Whipped Cream/Topping (room temperature)
Crushed Heath Bar Topping
Directions:
- Bake cake as directed on box. (I usually use the 13 x 9 pan)
- After removing the cake from the oven, while its still hot, poke holes all over cake with a fork.
- Pour the whole can of condensed milk over the cake. Set aside for 30 mins.
- Follow heating directions on back of both Hot Fudge and Butterscotch Caramel jars.
- Pour 3/4 of the Butterscotch Caramel jar on the cake.
- Pour 3/4 of the Hot Fudge jar on the cake. Set aside for another 30-45 mins.
- Spread Whipped Topping over the cake and sprinkle with crushed Heath Bar Topping.
*I’ve tried other brands of caramel and hot fudge, they weren’t as good as the Mrs. Richardson brand. You can find it at your local grocery store in the ice cream topping aisle. (FYI: Not at walmart or aldi)
Nisa's Home Cooking 