Over a Cup: Extra Special Chocolate Cake
Extra Special Chocolate Cake:
• 1 German chocolate cake mix, plus the ingredients for making the cake
• 1 can sweetened condensed milk
• 1 container caramel topping
• 8-ounces whipped topping
• 1 Heath candy bar, crushed
Directions: Preheat the oven (probably 350 degrees) and prepare a 9x13-inch cake pan according to the directions on the cake mix package. Crush the candy bar and set aside. Mix the cake and bake it according to the directions. When the cake is done and slightly cooled, poke holes in it with the handle of a wooden spoon. Then pour the sweetened condensed milk and caramel topping over the cake, spreading it out to cover the top. Refrigerate the cake until time to serve it. Then frost with the whipped topping and sprinkle the crushed candy bar on top.
Most people will probably agree, there’s nothing better than chocolate cake.
Most of our family members enjoy chocolate cake with a little table cream poured on top. However they eat it, chocolate cake doesn’t last long at our house.
These days, lots of cake recipes start with a cake mix. This week’s chocolate cake recipe is an example. I’ve named it “Extra Special Chocolate Cake” because some of the ingredients are yummy indeed.
To make this chocolate cake, you will need the following ingredients: 1 German chocolate cake mix plus the ingredients called for in making the cake; 1 can sweetened condensed milk; 1 container caramel topping; one 8-ounce carton whipped topping; and 1 Heath candy bar.
Preheat the oven according to the directions on the cake mix (probably 350 degrees F.). Also, prepare a 9x13-inch cake pan as directed. Crush up the Heath bar and set aside.
Mix the cake according to the directions on the cake mix box. Bake according to the directions.
When the cake is done and it has cooled slightly, poke holes in it with the handle of a wooden spoon. Now for the “extra special” part.
Pour the sweetened condensed milk and caramel topping over the top, spreading the toppings so they cover the cake. Put the cake in the refrigerator.
When you’re ready to serve the cake, frost with the whipped topping . Sprinkle the crushed candy bar all over the top. Delicious!
Next is a recipe for chocolate cookies that have been a family favorite. I made them a lot when our boys were growing up. These are from “scratch”—no cake mix.
To make “Chocolate Drop Cookies” you will need: 1/2 cup soft shortening (part butter); 1 cup sugar; 1 egg; 3/4 cup buttermilk or soured milk; 1 teaspoon vanilla; 1-3/4 cups flour; 1/2 cup cocoa; 1/2 teaspoon soda; 1/2 teaspoon salt; and 1 cup chopped nuts (optional).
Mix the shortening, sugar and egg thoroughly. Stir in the buttermilk and vanilla. Sift together the flour, cocoa, soda and salt. Stir into the mixture.
Mix in the nuts, if desired. Chill the dough for about an hour.
Preheat the oven to 400 degrees. Lightly grease a cookie sheet.
When the dough has chilled, drop rounded teaspoonfuls of the dough about 2 inches apart on the greased cookie sheet. Bake for about 8-10 minutes, until no imprint remains when touched lightly with your finger.
Cool the cookies and ice with a chocolate frosting, if desired. However, the cookies are delicious without the frosting, especially if nuts are added to the dough.
So now it’s your turn. If you have recipes that you’d like to share, call me at 824-8809 or write to me at P.O. Box 415, Craig, CO, 81626.
Copyright Diane Prather, 2012