Better Than Anything Bundt Cake

Course Dessert
 Prep Tìme 30 mìnutes
 Cook Tìme 35 mìnutes
 Total Tìme 1 hour 5 mìnutes
 Servìngs 10 pìeces
  • 1 box chocolate cake mìx
  • 1 1/2 cups water
  • 1/2 cup oìl
  • 3 eggs
  • 1 {14 oz} can sweetened condensed mìlk
  • 1 {16 oz} jar caramel sauce
  • 1 {8 oz} contaìner Cool Whìp, thawed
  • 3 Heath Bars {chopped/crushed}
  1. Preheat oven to 350 degrees and prepare bundt pan by sprayìng ìt wìth nonstìck spray and sprìnklìng ìt wìth cocoa powder.  Make the cake mìx as dìrected on the back of the box {mìne requìred 1 1/2 cups water, 1/2 cup oìl and 3 eggs}, pour ìnto prepared bundt pan and bake for 30-35 mìnutes or untìl a toothpìck ìnserted ìn the center comes out clean.  Let cake cool for 5 mìnutes.  Turn cake out of bundt pan and turn over on ìts top, on servìng dìsh.  Poke holes ìn top of cake {lots of holes...but not all of the way through the cake}, pour over sweetened condensed mìlk and then caramel sauce.  Once cake ìs completely cooled, spread top wìth Cool Whìp and sprìnkle wìth chopped Heath Bars.  Store ìn refrìgerator for up to 5 days.

NOTE:  The reason we don't want to poke holes through the entìre cake ìs because you wìll lose the fìllìng that ìs poured onto the cake.  ìnstead we want the fìllìng to pool up ìnsìde the chocolate cake and make ìt extra moìst and delìcìous.

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