Okay, so first off,I have to say that this is NOT my original recipe. It came to me via email from Betty Crocker as a suggestion for dessert. Seeing the title of this dessert, I was naturally curious, and upon seeing how easy it was to make, I decided to go for it. (I can follow a recipe pretty well!)
I had to post this for all of you (Especially you Adri) who have been asking for the recipe ever since I posted the cake pictures on Instagram!
And heeeere we go:
1 box Betty Crocker® SuperMoist® chocolate fudge cake mix
3/4 cup chocolate milk
1/3 cup butter or margarine, melted
1 container (8 oz) sour cream
1 box (4-serving size) chocolate fudge instant pudding and pie filling mix
1 bag (12 oz) semisweet chocolate chips (2 cups)
1 cup semisweet chocolate chips (6 oz)
2/3 cup whipping cream
11/2 cups semisweet chocolate chips (9 oz)
1/2 cup caramel topping*
1/2 cup toffee bits
1 bar (2.07 oz) milk chocolate-covered peanut, caramel and nougat candy, unwrapped, chopped
*Now for the caramel topping I used a recipe from another dessert as I felt it was going to be much tastier than store bought:
- 4 tablespoons butter
- 1 bag (14 oz) caramels, approximately 35 caramels
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla
The ProcessStep 1 Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease 12-cup fluted tube cake pan ( I used my new Nordic Ware Heritage Bundt Pan for this here!) with shortening and lightly flour, or spray with baking spray with flour.
Step 2 In large bowl, mix cake mix, chocolate milk, butter, eggs, sour cream and dry pudding mix with spoon until well blended (batter will be very thick). Stir in 2 cups chocolate chips. Spoon into pan.
|All up in the mix!|
Step 3 Bake 56 to 64 minutes or until top springs back when touched lightly in center. Cool 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 2 hours.
Step 4 Place 1 cup chocolate chips in small heatproof bowl. In 1-quart saucepan, heat whipping cream to simmering; pour over chips. Let stand 5 minutes; stir until smooth.
|That Caramel SAWSE!|
[At this point, you can go ahead and make the caramel sauce, then proceed]
Drizzle glaze over cake. Sprinkle with 11/2 cups chocolate chips. Drizzle caramel topping over cake. Sprinkle with toffee bits and chopped candy. Store loosely covered at room temperature.
|Finished cake with all the toppings|
This is the final version, but I did do some tweaks to the recipe itself. Since I'm a bit concerned that I may be developing a nut allergy and didn't want to take any chances, I substituted the "Snickers" candy bar for a Milky Way Midnight and searched high and low to find some toffee without nuts. Turns out they were as close as the local Fresh and Easy! Fresh and Easy brand Milk Chocolate Toffee Pieces. I chopped these up and strategically placed them on the cake and then proceeded to photograph this thing of beauty.
This is definitely one of my favorite cakes to bake and everyone loves eating it...I should start charging for this! Haha! Enjoy this Taste of Tatumology!