 |
Prep Time: 2 Minutes Cook Time: 32 Minutes |
Ready In: 34 Minutes Servings: 15 |
|
MMMMMM!!!! chocolate and caramel in this sinfully delicious cake makes it hard to say no to.... Ingredients:
1 (18 ounce) box supermoist fudge cake mix |
2 tablespoons peanut butter |
2 (3 1/2 ounce) boxes instant chocolate pudding mix |
1 (12 ounce) jar caramel topping |
1 (14 ounce) can sweetened condensed milk |
1/2 cup fisher chef's naturals chopped pecans |
toffee pieces |
12 ounces cool whip |
Directions:
1. oil and flour a 9x13 inch cake pan.
2. Mix the cake mix as directed and add one box of pudding, the pecans and peanut butter to the mixture.
3. Bake as directed.
4. As soon as the cake comes out, poke holes about every inch or so.
5. Pour the can of sweetened condensed milk evenly over the top.
6. Place cake in the refrigerator for 2 hours.
7. Once the cake is cooled, mix up the last box of chocolate pudding as directed.
8. Pour the caramel topping over the cake.
9. Layer the pudding on top of the caramel.
10. Layer cool whip or ready whip on top of the pudding.
11. Dust the top with toffee bits.
12. VIOLA!
|
|