Wednesday, July 24, 2013

take my word for it wednesday this three c's dessert is scrumptious.. chocolate, caramel cake..


i found this recipe better than anything cake and when i realized i had allllllllllll the ingredients in my fridge and pantry i knew it was fate and this needed to be made.. but here is the disclaimer.. it's rich, it's sweet, it's chocolaty, it's addicting.. you need a large glass of milk while devouring this.. i highly recommend making it {but not too often he he}... happyyyyyyyyyy hump day.. you can thank me later..


the three c's.. chocolate, caramel and cake

prep time: 10 minutes
cooking time: 30 minutes
servings: 9 by 13" casserole dish

ingredients:

1 box chocolate cake or what i used is grandmommy's miracle whip cake {because it's so easy to make and so much better than any box cake}
1 {14 oz} can of sweetened condensed milk {not evaporated}
1 cup jarred caramel sauce {plus more drizzling for on the top}
1 cup {plus more for drizzling on top} jarred chocolate fudge sauce or i used homemade ganache i keep on hand {recipe below}
1 {8oz} tub of cool whip, thawed to room temperature {i made homemade whipped cream with 1 cup cold cold heavy whipping cream, 1 tsp. vanilla and 1/2 cup of sugar, blended until peaks form}

directions:

bake your cake according to package directions {i highly recommend my grandma's miracle whip cake for this}.. when done remove from oven and allow to cool for 5 minutes.. poke holes in the cake with the end of a wooden spoon.. while cake is still warm slowly pour the condensed milk over the top making sure to pour some directly into the holes.. next pour your 1 cup caramel and 1 cup chocolate evenly over the cake.. again making sure to pour some directly into the holes.. spread with cool whip/whipped cream evenly over the cake.. drizzle with more ganache and caramel.. you can top with crushed candy pieces such as heath bars or kit kats.. put in the fridge to firm up for about 2 hours before serving..


 
chocolate ganache

1 a bag of semi sweet chocolate chips (8 oz)
1 cup of heavy whipping cream
1 tsp. of salt

combine everything in a heavy bottom sauce pot and cook on medium low until chocolate is melted and creamy.. remove from heat and allow to cool... store in an air tight container.. i keep a jar in my fridge all the time and for the recipe above I removed the lid and zapped in the microwave 30 seconds or so and then drizzled it over the cake with a spoon..

enjoy and get cook'n!!
psstt.. it's later you can thank me now.. *giggle*


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