Thursday, 25 August 2011



1 (18.25 oz) box chocolate cake mix
12 oz Coke Zero soda
1/4 cup semi sweet mini chocolate chips
7 oz sweetened condensed milk
7 oz caramel ice cream topping (plus additional for garnish if desired)
4 Skor or Heath candy bars, chopped
2 (8 oz) tubs Cool Whip Lite whipped topping.

1. Preheat oven to 350 degrees. Spray 9x13 baking pan with nonstick spray.
2. In a large mixing bowl combine cake mix and Coke Zero soda. Using a handheld mixer, mix on low speed until moistened. Scrape bowl and mix on medium speed for 2 minutes. Fold in semi sweet chocolate chips and transfer to baking pan. Bake for 30-35 minutes until sides pull away and a toothpick inserted in the center of the cake comes out clean. Set aside to cool.

3. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Using a skewer or the handle of a spoon poke holes across the top of the cake every 1-2 inches. Slowly pour the warm caramel topping mixture over the top of the cake, letting it sink into the holes. Cover and refrigerate until just before serving (I would recommend storing cake no more than a 6-8 hours if possible).

4. Just before serving assemble dessert in a large glass trifle or serving bowl. Cut cake into chunks and layer evenly across the bottom of bowl, top with a layer of Cool Whip and a small amount of chopped candy bars (reserve some for garnish) - repeat layers, ending with Cool Whip topping. Top with reserved chopped candy bars and drizzle with caramel topping if desired.

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