As promised I am starting the Summer Smash events.I am waiting on a few review products to arrive,or time to actually review the items before I can start that part...and of course the GIVEAWAYS too! For now,I am bringing you some favorite recipes I make for gatherings in the summer.
On the lower left is the cake.I don't have a picture of it alone-sorry!
You can make this using your own chocolate cake or a boxed mix.I prefer the pudding in the mix boxed kind if you go that route.
You Will Need-
A 9x13 Chocolate cake prepared. You will want it to be cooled before you do the rest.
1 Tub Cool Whip
1 Jar Caramel topping (for ice cream or desserts).I like my cake gooey,so I use a large 16 or 18 oz jar, but you can use a normal 12 oz jar if you like.
3 Full size Butterfinger Candy Bars or about 12 bite size ones-
(you need to freeze these for about 5 minutes first and then break or crush into pieces).I prefer to leave them in the wrapper while crushing and use a large hard plastic drinking glass or rolling pin.You will need to smash them until they are small pieces .(Think shredded coconut to chocolate chip sized pieces).
1.Transfer cake to serving tray or leave in pan if you slice it directly from there when you eat it.You will not want to move it after the next step.
2.Warm the caramel topping, either put the jar in a bowl of hot water,or put in the microwave for a few seconds.You want it to be pourable,but not overly runny.Remove jar,open and stir well.
3,Insert a skewer or small paring knife into the center of cake.Insert straight down to bottom of pan/dish and pull slightly to the side.Pour a small amount of caramel into the slit until the caramel reaches the top of the cake.Repeat the process all over the cake .You will want to space out your inserts all over the cake to allow the caramel to soak into as much of the cake as possible.I usually end up with about 20 small slits filled with caramel.this should take about half the caramel at first.Allow cake to sit for about 15 minutes and pour more caramel into the same slits again.You should have small holes filled with caramel at this point.Use the remaining caramel to pour along the outer edge of pan/cake so that it drizzles down the sides.Put in fridge for about 10 minutes to set.
Spread Cool Whip to taste across top of cake.I like to use the whole tub to give a nice layer,but you can adjust this to your liking if you don't care for too much .Sprinkle the crushed Butterfinger over the Cool Whip Layer to cover entire cake.Slice and serve.
I love this cake.It is inexpensive to make for a BBQ or picnic and easy too.You can vary your cake in many ways by using a different topping-Heath Snickers,and Reeses are good,or you can use chocolate Cool Whip.Try using peanut butter topping instead of caramel with Reeses instead of Butterfinger,or Butterscotch topping and Snickers.Mix it up,any way you go it is a great dessert.My step daughter even asked for this for her birthday next year-well a layered version with white cake instead of chocolate.
Have A Great Day