If you know me at all you know Iâ€™m a fan of food. But I canâ€™t cook for a lick, last time I made a bowl of cereal it caught on fire.
So this is why I jump at the bit when offered free food to eat.
This was the case earlier this week when I was offered some free cake. At The Sun we have baked goodies all the time. In fact Iâ€™m looking at cake right now, across the room.
But my pal Darci whipped up this cake that was pretty dreamy. Chocolate, and a Skol bar and whipped cream, and caramel and, letâ€™s just say it was good. Hereâ€™s a picture.
Anyways when discussing this cake of the gods with my co-workers over lunch Lisa piped in â€œBetter Than Sex Cake!â€ Which is true, the cakeâ€™s name I mean.
So I asked Darci for the recipe and here it is.
1 Box German Chocolate Cake Mix
1 1/3 c. Water
1/2 c. Vegetable Oil
1 Skor or Heath Candy Bar – crushed
1 14 oz. Can Sweetened Condensed Milk
1 pkg. Tollhouse Semi-Sweet Mini-Chocolate Chips
6 oz. Caramel Ice Cream Topping
1 container Cool Whip
Hershey’s Chocolate Sauce
Caramel Ice Cream Topping
3 Skor or Heath Candy Bars – crushed
Mix cake mix, eggs, water, and oil until well blended. Stir in chocolate chips. Bake cake according to package directions.
In a small saucepan, combine condensed milk and caramel ice cream topping on low-medium heat, stirring until uniform consistency is reached.
Once cake is baked, poke holes through it, making sure not to go all the way through to the bottom. Sprinkle candy bar on the top. Pour milk/caramel cream on the top, covering the cake uniformly.
Refrigerate 2 hours.
Cover with cool whip, add crushed candy bars, drizzle with chocolate and caramel sauces.
Store in refrigerator.
So my dear readers if you want your name and recipe in this blog all you gots to do is cook for me.