It's getting to be summertime, when hot weather changes our eating habits up a little bit;
We look for lighter, cooler, refreshing dinners and desserts...
And because we want to spend more time outside, doing other things, we don't like to have to spend too much time in the kitchen.
So...may I suggest an oooey goooey chocolate caramel cake?
A frozen oooey goooey chocolate caramel cake?
It's cold, refreshing, not exactly light...but just right.
And simple...very, very simple.
And because we want to spend more time outside, doing other things, we don't like to have to spend too much time in the kitchen.
So...may I suggest an oooey goooey chocolate caramel cake?
A frozen oooey goooey chocolate caramel cake?
It's cold, refreshing, not exactly light...but just right.
And simple...very, very simple.
See the dark areas on this piece?
That's all the caramel that has oozed into the cake...!
You will need:
A chocolate cake mix & the eggs, water, and oil to go in it
A jar of caramel ice cream topping
A carton of COOL WHIP (extra creamy if possible)
A straw
All you do is:
Mix a chocolate cake according to package directions
Bake it in a 9 x 13 pan
When it comes out of the oven, poke it all over with a straw
While it's still pipin' hot, pour the jar of caramel ice-cream topping all over it
So that the caramel seeps into the little holes you've made.
When the cake is completely cool, "frost" it with a thawed container of Cool Whip's EXTRA CREAMY as deep as you can stand it or until the Cool Whip runs out...cover with Cling Wrap and chill.
*
or
if
you're
like
me,
cut
it
up
and
then
FREEZE IT
for
a
chilly
treat.
(If you are serving it for company from the freezer, it will need a minute or two to soften just a little so they can get their fork into it, but that's the perfect time to put the coffee on and let it brew while you visit.)
And speaking of company...
If you are having company and you want to dress up this cake, all you do is drizzle the top with some Hershey's chocolate syrup and crush some pecans or even some peanuts and sprinkle them on top for a delightful addition to something that's already very good and make it decadent!
Or, you could dress the top of the cake with sprinkles...but it's good plain, too!
*
Biting into the cake and tasting that caramel is mmmmm GOOD!
SIMPLE, too!
(It reminds me of ice cream cake when it's frozen.)
Shall I put the coffee on, or would you rather have tea?
That's all the caramel that has oozed into the cake...!
You will need:
A chocolate cake mix & the eggs, water, and oil to go in it
A jar of caramel ice cream topping
A carton of COOL WHIP (extra creamy if possible)
A straw
All you do is:
Mix a chocolate cake according to package directions
Bake it in a 9 x 13 pan
When it comes out of the oven, poke it all over with a straw
While it's still pipin' hot, pour the jar of caramel ice-cream topping all over it
So that the caramel seeps into the little holes you've made.
When the cake is completely cool, "frost" it with a thawed container of Cool Whip's EXTRA CREAMY as deep as you can stand it or until the Cool Whip runs out...cover with Cling Wrap and chill.
*
or
if
you're
like
me,
cut
it
up
and
then
FREEZE IT
for
a
chilly
treat.
(If you are serving it for company from the freezer, it will need a minute or two to soften just a little so they can get their fork into it, but that's the perfect time to put the coffee on and let it brew while you visit.)
And speaking of company...
If you are having company and you want to dress up this cake, all you do is drizzle the top with some Hershey's chocolate syrup and crush some pecans or even some peanuts and sprinkle them on top for a delightful addition to something that's already very good and make it decadent!
Or, you could dress the top of the cake with sprinkles...but it's good plain, too!
*
Biting into the cake and tasting that caramel is mmmmm GOOD!
SIMPLE, too!
(It reminds me of ice cream cake when it's frozen.)
Shall I put the coffee on, or would you rather have tea?
9 comments:
We call this "Butt Extender Food" (stolen from the Judds)... and on your previous post...
THANK YOU!
I am a Shiny Brite junky!!!! I buy them EVERY time I come across a box... I bet I have at least 75 of them. They are THE BEST and I am really not into other ornaments! I had NO IDEA of their story but I so much enjoyed learning! Really, you have no idea how excited I got reading this.
Just after Christmas I got two boxes of almost lime green ones! And, I have that exact box that you have. I hate to throw them out even though they are falling apart.
GREAT POST!!!
I take it back, I have well over 100.
:)
Hi,This is so different and looks great !Thanks for sharing and I love your music...when we travel I am always whining I would rather be home!Your Blog friend ~Emelia~
I have made a similar cake using ice cream sandwiches! It is to-die-for delicious! I must try your version too!
Ok, I am in trouble now lol! I HAVE to try to put making this off until AFTER the new baby comes, I am nearing the 170 mark as it is and I still have a little under 2 months to my due date!! ACK! But it looks sooo yummmy......=)
You are evil, but I'll be right there and I'll have tea, please. Sweet. I might as well pour on more sugar.
yuuuuuuuuuuuuuuuuuumy!!!!!!
Oh boy this looks awesome!
Thank you for sharing AND for tempting us!! ;-)
And coffee please.
(oh how I would love to sit down and have coffee with you)
xoxox,
Kim
Yumm-o. This is a recipe you gave me years ago and since then it is officially our family favorite! We sometimes drizzle it with chocolate and crushed chocolate toffee bars. Good stuff, Maynard!
What's your preference, I have some of this lucsiousness in the oven as week speak. I think I should like to try this frozen..we'll see what kind of room I have in the freezer...
thank you....
Faith
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