Black Forest Cake!

The "Black Forest Cake" is a dessert that originated in Germany as so many great desserts and baked confections did.  Black Forest is the English name for the German dessert called Schwarzwälder Kirschtorte, which literally means Black Forest Cherry Torte.  

This is a really elegant looking cake that's perfect for the holidays or for a special occasion.  Here is what you will need to make it:

2/3 cup butter, softened

1 3/4 cups sugar

4 large eggs

1  1/4 cups water

4 (1 oz. each) squares of unsweetened baking chocolate

2 tsp. vanilla

1  3/4 cup all purpose flour

1 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

Chocolate Filling

6 oz. German Chocolate

3/4 cup butter

Cream Filling

3 cups heavy whipping cream

2 Tbs. sugar

2 tsp. almond flavoring

Topping

1 cup cherry pie filling

Preheat oven to 350 degrees.

In a large mixing bowl, cream butter and sugar until fluffy.  Add eggs one at a time, beating after each addition.  Beat in the water just until blended.

Microwave the 4 ounces of chocolate just until melted and stir until smooth.  Stir in vanilla until blended.  Combine the flour, baking powder, baking soda, and salt.  Add to the creamed mixture, alternating with the melted chocolate.   Beat after each addition.

Line four 9 inch round cake pans with parchment or wax paper and spray them liberally with nonstick baking spray, even the paper.   Divide the batter evenly between the pans.  Place in 350 degree oven for 15-20 minutes or until a toothpick inserted in the middle comes out clean.   Cool in the pans for ten minutes before turning out and cooling on a wire rack.

To make the chocolate filling, melt the German Chocolate in a the microwave until melted.  Stir until smooth.  Stir in the butter until melted and smooth.

For the cream filling, place the cream in a glass bowl and beat with a mixer until it starts to thicken.  Add sugar and almond flavoring and beat until peaks form. 

To put this together, place on cake layer on a cake plate.  Spread with 1/4 of the chocolate filling and 1/4 of the cream filling on top.  Repeat the same layers two more times with the filling.  Top with the remaining cake and top it with the chocolate filling. 

Place the rest of the cream filling in a pastry bag fitted with a large star tip.  Pipe a border around the top edge of the cake.  This sort of serves to hold the cherry filling on top and it looks pretty!  Carefully spoon the cherry pie filling on top.  Spread the remaining cream filling on the sides of the cake and smooth with a cake spatula.  Store in the refrigerator until time to serve!

Slice and serve!  Doesn't this make a pretty presentation? Your guests will be so impressed!





Dr. Pepper Cake!

This cake recipe uses a favorite southern drink, Dr. Pepper, to make it exceptionally moist and yummy!   Dr. Pepper is a soft drink that you either love or can't stand it seems.  I like a good cold Dr. Pepper every now and then myself.   I think it's good to cook with, not only because of the carbonation, but because of the slightly peppery bite it has.   If you are not a Dr. Pepper fan, don't worry. because this cake doesn't end up tasting much like Dr. Pepper.  The Dr. Pepper just gives it a really nice light and moist texture and a good flavor.   

Here is what you will need:

1 box chocolate cake mix (I used Devils Food)

1 (3.4 oz.) box instant vanilla pudding

4 eggs

3/4 cup vegetable oil

10 oz. Dr. Pepper

1 tsp. vanilla

Glaze

2 cups powdered sugar

3-4 Tbs. Dr. Pepper (just enough to make the glaze thin enough to drizzle over the cake

1 tsp. vanilla

1 cup walnuts, chopped

Preheat oven to 350 degrees.

Mix the cake mix, vanilla pudding, eggs, oil, Dr. Pepper and vanilla.   Mix just until all well combined.  Don't over mix.   Pour into a well greased Bundt pan.   Bake for 55 to 60 minutes or until a pick inserted in the center comes out clean.

Allow to cool in the pan for about 20 minutes then invert onto a cake plate.

Stir together the powdered sugar, vanilla and just enough Dr. Pepper to make a glaze.  Drizzle over the cake.  Then sprinkle the chopped walnuts over the top.  





German Chocolate Cheesecake...It's Amazing!!!

If you love cheesecake and chocolate and especially anything German chocolate, you will love this "German Chocolate Cheesecake!  Every time I post a recipe that involves German Chocolate, I get comments from folks that there is no such chocolate or cake or whatever in Germany and they don't understand why we call such chocolate creations "German" chocolate.  

They would be right, but German Chocolate was not named German chocolate because it's made in Germany or because it has anything to do with Germany.   The chocolate was name for the man who created it, Sam German, who worked for the Baker's chocolate company.   So when you look for German Chocolate, it's on the baking aisle and will be made by Baker's.


I seriously think this is one of the best cheesecakes ever, but I hardly meet a cheesecake I don't like...lol.  You can be the judge!  You do need a springform pan for this, so invest in one if you don't have one.  They come in really handy.  Here is what you will need for this decadent cheesecake:


Crust
1  1/2 cups crushed Oreo crumbs (about 20 cookies)
2  Tbs. brown sugar
1/4 cup butter, melted

Filling
2 (8 oz.) pkg. cream cheese, softened
4 oz. Baker's German Chocolate, melted and cooled
2/3 cups brown sugar, packed
2 Tbs. powdered baking cocoa
5 eggs, lightly beaten
1 tsp. vanilla extract
1 tsp. almond extract

Topping
1 cup flaked coconut
1 cup chopped walnuts or pecans
1/3 cup brown sugar
1/3 cup half and half cream
5 Tbs. of butter

Preheat oven to 350 degrees.


In a small bowl, combine the Oreo crumbs, brown sugar and butter.  Press in the bottom and up the sides of a 9" springform pan. Place the pan on a baking sheet and bake for 10 minutes.  Remove and allow to cool.


In a mixing bowl beat cream cheese until it's smooth.  Beat in the German chocolate, brown sugar and cocoa. Add eggs and beat just until combined.  Add the vanilla and almond extracts.


Place the springform pan in a double thickness of aluminum foil and wrap it around the outside tightly. Fill with the cheesecake filling.


 Place the springform pan in a larger baking pan and fill the larger pan with 1 inch of water.  Place in a 350 degree oven and bake for 50 to 55 minutes.


Remove the springform pan from the hot water bath and allow to cool for about 10 - 15 minutes.  Run a sharp knife around the edge of the pan to loosen the crust.  Allow to cool for about another hour.  Refrigerate for about 4 hours or overnight. 


Combine the topping ingredients in a saucepan over medium heat.  Bring to a boil.  Boil and stir constantly for 3 minutes.    Allow the topping to cool. 

 When it has cooled sufficiently, remove the sides of the springform pan and spread the topping evenly over cheesecake.  Serve.   Be sure to refrigerate leftovers.

German Chocolate Cheesecake!  Your chocolate lovers will thank you!!! 

Chocolate Cobbler!

 "Chocolate Cobbler" is probably one of my all time favorite desserts!  If you have ever had it, you know it is totally sinful and delicious, especially for us chocolate lovers.  Cracker Barrel serves this on their dessert menu, but this dessert has been around for many years.  It goes by several different names actually, but I like the name "Chocolate Cobbler"!   This is what you will need for this decadent dessert:

1/2 cup butter (1 stick)

1 cup self rising flour

3/4 cups sugar

2 Tbs. cocoa powder

1 cup chopped pecans (optional)

1/2 cup milk

1 tsp. vanilla

1/2 cup sugar

1/2 cup brown sugar

1/4 cup cocoa powder

1  1/2 cups boiling water

Preheat oven to 350 degrees.   Place the stick of butter in an 11"x7" or a 9"x9" baking pan and place in the oven just until melted. 

In a mixing bowl, stir the flour, 3/4 cup sugar, 2 Tbs. cocoa powder, pecans, milk and vanilla together.  Pour over the butter, but do not mix.

In another bowl combine the other 1/2 cup white sugar, 1/2 cup brown sugar, and 1/4 cup cocoa powder.  Sprinkle evenly over the batter in the pan. Do not mix.  

Pour the boiling water evenly over the top.  Place in the oven and bake for 30 minutes.  Remove and cool just slightly.   This is supposed to still be runny underneath the top to some degree.  Don't over bake it!

Serve while warm with ice cream or....

add whip cream and cherry to go all out!!! 





Mounds Cake!

If you are a Mounds Candy Bar lover, this cake is for you!  It's the perfect combination of chocolate and coconut!   It's also a really decadent looking cake, but it's so easy to make, because it does start with a cake mix.  

This is a great cake for a holiday  or special celebration, because it looks like you fussed! 

 Here is what you will need for this cake:

1 box chocolate cake mix, any type you prefer (plus the ingredients called for to make it)

1 cup milk

1 cup sugar

30 large marshmallows

1 tsp. vanilla

14 oz. bag of shredded, sweetened coconut

Chocolate Ganache Frosting

12 oz. semisweet chocolate chips

1 cup heavy cream

2 Tbs. butter

Bake the cake according to package directions.  Cool completely and then slice each layer in half to make a 4 layer cake

Place the milk and sugar in a heavy saucepan over medium heat and heat until sugar is dissolved.  Add the marshmallows, coconut, and vanilla.   Cook until it boils stirring frequently.  

Spread the mixture between the layers and stack the cake on a cake plate. 

For the ganache frosting, heat the cream just to a simmer in a saucepan or in the microwave.

Place the chocolate chips in a glass heatproof bowl.  Pour the cream over the chips and allow them to soften.  Whisk in the butter until it's nice and smooth.   If it's too thick add another tablespoon of butter.  It should be a good consistency, not too thin, but not too thick.   

Frost the top and sides of the cake!





Fudgy Caramel Pie!

This "Fudgy Caramel Pie" is another of my Aunt Ann's creations.  She makes pretty food that tastes really good also.  Have you ever seen pretty food and then tasted and it and it's not as good as it looks?  That's not  the case with this one.  It tastes every bit as good as it is pretty! 

  It's also two of my favorite things...chocolate and caramel in one pie.  How could that be wrong?  Here is what you will need for this one:

2 squares (1 ounce each) semi sweet chocolate

1 Tbs. butter

1 (9 inch) pie shell, baked

Caramel Layer

20 caramels

1/3 cup heavy cream

1  1/2 cups salted peanuts

Chocolate Layer

6 squares semisweet baking chocolate

2 Tbs. butter

1 cup heavy cream

2 tsp. vanilla

2 Tbs. confectioner's sugar

Topping

5 caramels

1 Tbs. cream

1 Tbs. butter

whipped cream and salted peanuts (optional)

For the first layer, melt the chocolate and the butter, stir.  It's easy if you microwave this for 1-2 minutes in the microwave.   Spread on the bottom and up the sides of the pie crust.  Refrigerate to set.

For the next layer, melt the caramels and cream, stirring until smooth.  It's easiest to microwave for 1 minute intervals, stirring after each minute until melted.  Stir in the peanuts.   Spoon into the pie shell.

For the chocolate layer, melt the chocolate with the butter and stir in a saucepan or in the microwave for 1-2 minutes.  Let cool for about 15 minutes.  In a mixing bowl, whip the cream, vanilla and confectioner's sugar until soft peaks form.  Gently fold the whipped cream into the chocolate.  Spread over the caramel layer.  Refrigerate until set for several hours.  

To garnish, melt the remaining caramels with 1 Tbs. butter and Tbs. cream and drizzle over the top. You can also garnish with whipped cream around the edges and peanuts as shown here.

Chocolate Peanut Butter Torte!

I love anything with both chocolate and peanut butter so this layered dessert was a winner for me!  It's also a cold and creamy dessert that is great for summer parties, cookouts or potlucks!  The kids and adults alike will love this one! 

 Here is what you will need:

2 cups vanilla wafer crumbs

1/2 cup butter, melted (1 stick)

1 cup peanuts, finely chopped

1 (8 oz.) pkg. cream cheese, softened

1 1/2 cups confectioners sugar

1/2 cup creamy peanut butter

1 tsp. vanilla

4 cups whipped topping

3 cups cold milk

2 (3.4 oz.) instant chocolate pudding mix

1 milk chocolate bar, grated or about 20 Reese's mini peanut butter cups, chopped

Combine the vanilla wafer crumbs and 1/2 of the peanuts with the melted butter.  Press into an ungreased 13"x9" baking dish.  Place in a 350 degree oven for 10 minutes.  Cool.

In a mixing bowl, beat the cream cheese, peanut butter and confectioners sugar together.  Add vanilla and fold in 2 cups of the whipped topping.  Spread over the cooled crust.

Beat the cold milk and pudding mixes.  Spread over the cream cheese layer.  Cover and refrigerate for 4-6 hours.  

Right before serving spread the remainder of the whipped cream evenly over the top and sprinkle with the rest of the chopped peanuts and grated chocolate or the chopped Reese's peanut butter cups! 

Cut in squares and serve! Yummy!!!







Snickers Candy Bar Cake!

I love a Snicker's bar, so any recipe involving a Snicker's bar is good with me!  This cake is just like eating a big old Snickers bar.  I especially love the topping!   This cake keeps well for several days also, because you refrigerate it!   Here is what you will need:

1  (18.5 oz.) milk chocolate cake mix (plus the ingredients called for to prepare it)

1 (12 oz.) jar caramel ice cream topping

1 (8 oz.) package cream cheese, softened

3 Tbs. butter, softened

1/2 cup peanut butter (you can use crunchy or smooth)

1 tsp. vanilla

2  1/2 cups powdered sugar

4  (2.07 oz.) Snickers bars

Prepare the cake mix according to the package directions in a 13"x9" pan.  Cool completely.  Poke holes in the top of the cake about an inch apart using a wooden skewer or the end of a wooden spoon.  

Pour the caramel over the top and spread evenly over all.

Beat the cream cheese, butter and peanut butter with an electric mixer until fluffy.  Add the vanilla and gradually beat in the powdered sugar until blended.  With a large spoon drop in mounds on the top of the cake.

Smother frosting out evenly and then sprinkle the top with the chopped Snickers bars!  Refrigerate until ready to serve!

Serve chilled or immediately!  It's so yummy!!!





No Bake Chocolate Eclair Cake!

When you want a great dessert, but you don't want to turn that oven on when it's in the 90's outside, this is the one to make!  This has been around for years and many of you have probably seen it or made it or at least, eaten it here or there.  It shows up at church potlucks and family reunions in the South a lot.  

However, I have kicked up the usual recipe just a bit and if I do say so myself, it made it even better!   Now, there is nothing wrong with the original recipe and it is popular with so many, but you know I always have to add a little somethin' somethin' to everything!  It's just how I roll!  

I didn't change it drastically, but my changes gave it some richness it lacked.   This is still a super easy recipe!

Here is what you will need:

1 (8 oz.) pkg. cream cheese, softened

1/2 cup confectioners sugar

1 tsp. vanilla

2 (3.5 oz.) pkg. instant French vanilla pudding or just vanilla works also (can use sugar free)

3 cups milk

8 oz. frozen whipped topping, thawed

1 (16 oz.) pkg. graham crackers

1 (16 oz.) container of milk chocolate frosting

Beat the cream cheese with an electric mixer until fluffy.  Add the vanilla and confectioner's sugar.  Beat until incorporated.

Add in the dry pudding mixes and milk.  Beat until it starts to thicken.  Fold in the whipped topping. 

Line a 9"x13" baking dish with a single layer of graham crackers.  Spread 1/2 of the pudding mixture over the crackers. 



Place a second layer of graham crackers over the pudding mixture and then spread the rest of the pudding over those.

Uncover the frosting and microwave it for about 20 to 30 seconds.  Just long enough to make it easy to pour over the last graham cracker layer.  Make sure you get all of that foil off of the top of the container before putting it in the microwave.  I know this from experience...lol!   The fireworks can be interesting!    

Pour the frosting over the top and spread very lightly to cover.  Cover the cake and refrigerate for at least 10 to 12 hours...overnight works best! 

Cut in squares and...

Serve!  This has the texture of a light and yummy éclair!



Chocolate Zucchini Cake!

I love zucchini because of the versatility of it!  You can use it in so many recipes, both savory and sweet.  It's particularly good in baked goods, because of the high water content, which makes whatever you bake it in very moist and the fact that it picks up and melds with whatever flavors you add to it.  

This recipe for chocolate cake is somewhat healthier than some recipes.  Some of the fat is replaced with applesauce and zucchini.   However, you would never miss it in the flavor.  Here is what you will need for this cake: 

1 3/4 cups sugar

1/2 cup oil ( we used canola)

3 eggs, lightly beaten

3/4 cup unsweetened applesauce

1 tsp. vanilla

2 1/2 cups all purpose flour

1/2 cup baking cocoa

1 tsp. soda

1 tsp. salt

1/2 cup buttermilk

2 cups shredded zucchini

1 cup mini semisweet chocolate chips

1 cup chopped pecans

Preheat oven to 350 degrees.

In a mixing bowl, beat sugar and oil with an electric mixer for 1 minute.  Add the eggs, applesauce and vanilla.  Beat just until mixed.

In a separate bowl, combine the flour, cocoa, baking soda and salt.  Add to the sugar mixture alternating with the buttermilk.   Beat just until blended.   Fold in the zucchini.

Pour into a 9"x13"  baking pan that has been sprayed well with nonstick baking spray.  Bake for 20 minutes.  



Sprinkle the top with the mini chocolate chips and the chopped pecans.  Return to the oven and bake for 10-15 minutes or until a pick inserted in the middle comes out clean.

Cut into squares to serve!



Old Fashioned Chocolate Pound Cake!

 

 

 

I love a good pound cake and I also love a good chocolate anything, so a "Chocolate Pound Cake" is just a wonderful thing to me!  This recipe is so moist and has just the right amount of chocolate and with the old fashioned chocolate glaze it tastes so good!   You have to try this one! 

 

Here is what you will need:

 

1/2 cup butter

1/2 cup oil (vegetable or canola)

1/2 cup cocoa powder

2 1/2 cups sugar

4 eggs

2 tsp. vanilla

1 tsp. almond flavoring

3 cups all  purpose flour

1 tsp. baking powder

1/2 tsp. salt

1 cup sour cream

6 oz. semisweet chocolate chips

 

Glaze

1 cup semisweet chocolate chips

1/4 cup half and half cream

1/4 cup butter

1 cup confectioners sugar

1 tsp. vanilla

1/2 tsp. almond extract

1/4 cup chopped almonds

 

Preheat oven to 325 degrees. 

 

In a large mixing bowl, sift together the flour, baking powder, salt, and cocoa powder. 

 

In a separate bowl beat the butter, oil, and sugar together.   Add the eggs and then the sour cream.   Add this to the dry ingredients and mix. Add vanilla and almond flavorings.  Fold in the chocolate chips. 

 

Spray a 10 cup Bundt pan with nonstick baking spray or butter and flour it well.   Pour the batter evenly into the pan and place in the oven.  Bake for 75 to 90 minutes or until a pick inserted in the center comes out clean. 

 

Remove from the oven and allow to sit in the pan for about 10 minutes, then turn out onto a cake plate. 

 

To prepare the glaze, microwave the chocolate chips and butter until the chips are melted.  Stir in the half and half until smooth.  Heat a bit more if needed.  Stir in the confectioner's sugar, vanilla and almond flavorings until smooth.  

 



Pour the glaze over the cake and then sprinkle with the almonds! 

 





Slice and serve! 

 

If you are a chocolate lover, like me, this cake can be dangerous and you might need somebody to take it away from you!

Cheesecake Brownies!

1 Family Size pkg. brownie mix, plus ingredients called for (for the 9"x 13" pan)

1 (8 oz.) pkg. cream cheese, softened

3 Tbs. butter, softened

1 Tbs. cornstarch

1 (14 oz.) can sweetened condensed milk

1 egg

2 tsp. vanilla

1 (16 oz.) can milk chocolate frosting

Preheat oven to 350 degrees.

Prepare brownie mix as directed on the package.  Spread into a 9"x 13" baking pan that has been sprayed with nonstick baking spray.

In a large mixing bow, beat the cream cheese, butter and cornstarch until its fluffy.  Beat in the sweetened condensed milk.   Beat in the egg and the vanilla until smooth.    Pour the cheesecake mixture evenly over the brownie batter.

Bake for 45 minutes or until the top is just starting to brown.   Remove from oven and allow to cool. 

Spread with the frosting.  Cut into bars and serve!





German Chocolate Bars!

If you love anything German Chocolate, like I do, then these "German Chocolate Bars" will be right up your alley!  These are like a really gooey German Chocolate brownie bar and they do start with a German Chocolate cake mix so they are not hard to make at all.  Here is what you will need:

1 pkg. German Chocolate cake mix

3 eggs, beaten

3/4 cup butter, melted

1 (14 oz.) can sweetened condensed milk

1/2 cup water

1/3 cup semisweet chocolate, melted

1 tsp. vanilla

16 oz. caramel candies, melted

1 cup white chocolate chips

1 cup chopped pecans

Preheat oven to 350 degrees.

Combine the cake mix, eggs, butter, 1/2 of the sweetened condensed milk, water, the melted semisweet chocolate, and the vanilla in a bowl.   Mix well.   Spread 1/2 of this mixture in a 9"x13" pan that has been sprayed with nonstick baking spray. 

Bake at 350 degrees for 12 minutes.

Melt the caramels in the microwave or in a saucepan combined with the remaining sweetened condensed milk.   Pour over the baked layer.   Sprinkle with the white chocolate chips and pecans.   Spread the remaining cake batter over all.

Bake for 20 additional minutes.  

Allow to cool completely, cut into bars and serve!





Aunt Ann's Chocolate Mint Torte!

This "Chocolate Mint Torte" is one of my Aunt Ann's creations.  Aunt Ann is an excellent southern cook and really loves to bake. If you have been here long, you have seen some of her recipes. She also has a flair for making some really beautiful cakes and dishes!  This one just seems perfect for Spring and especially for St. Patrick's Day!  It would also be great for occasions like baby and wedding showers or even Easter!  

A torte makes a nice presentation that looks far more complicated than it actually is.  I think it might be even easier than a 3 layer stack cake, because you don't have to frost the sides.    Here is what you will need for this one:

2 cups self rising flour***

3/4 cup cocoa powder

3/4 cup butter, room temperature

2 cups sugar

3 large eggs

2 tsp. vanilla

1  1/2 cups milk

Mint Frosting

1 (8 oz. pkg.) cream cheese, softened to room temperature

1/2 cup sugar

1 (8 oz.) frozen whipped topping (Cool Whip)

1  1/2 tsp. peppermint flavoring

1 bar semi sweet chocolate for chocolate curls to garnish

*** If you do not have self rising flour, you can substitute 2 cups all purpose plus 1 tsp. baking soda, 3/4 tsp. baking powder, and 1/2 tsp. salt.

Preheat oven to 350 degrees.

Spray or grease and flour  three 8 inch round baking pans well.  Cut parchment paper or wax paper to fit in the bottom of each pan and spray or grease and flour it well also.  If you use  nonstick baking spray, be sure to use the kind with flour in it.  I recommend Baker's Joy. 

Sift together the flour and the cocoa powder.  

Beat butter with an electric mixer on medium speed for 1 minute.  Slowly add sugar and beat 2 minutes, scraping down the sides of the bowl.

Add eggs one at a time, beating after each addition.   Add vanilla.

Alternately add the flour and the milk, beating until well blended. 

Scrape down the sides of the bowl and beat on high for 30 seconds.

Divide evenly and spread into the cake pans.   Bake for 20 to 25 minutes or until a pick inserted in the center comes out clean.  Remove from oven and allow to cool in the pans for 10 minutes. 

Remove from pans and peel off the paper.  Allow to cool completely on wire racks.

To prepare the frosting, beat the cream cheese and sugar in a large mixing bowl until fluffy.  Add the mint flavoring and mix well.  If you like a strong mint flavor, you can use 2 tsp. of flavoring instead of 1  1/2.    Stir in the frozen whipped topping.

If you are making this for St. Patrick's Day and want more of green color to the frosting add a drop of green food coloring. 

Stack the cake layers on a cake plate, frosting between each layer and the top.  Sprinkle the top with your chocolate curls.   Refrigerate until time to serve! 

If you like the combination of chocolate and mint, you are going to love this cake!





Better Than Anything Caramel Cake!

This "Better Than Anything Cake" is probably known to some of you by another, slightly more provocative name.  Since I have young readers,   I didn't feel that was appropriate so I am just calling it 'better than anything cake' and you can call it what you like!   This cake was also called "Better than Robert Redford Cake" back in, probably, the 1970's and 1980's.   This is a really easy cake to make, but it's very good and rich!  If you are a chocolate and caramel lover, it's for you!  I think this would be good cake to make for someone special for Valentine's Day!

  Here is what you will need for this: 

1 box German Chocolate cake mix (plus the ingredients called for on the box)

1 (14 oz.) can of sweetened condensed milk

1 (16 oz.) jar of caramel ice cream topping

1 (8 oz.) container frozen whipped topping, thawed

1 (8 oz.) bag of toffee chips or equal amount of toffee candy bars (like Heath bars), crushed

chocolate syrup and maraschino cherries for garnish (optional)

Preheat oven to 350 degrees.

Prepare cake and bake as directed on the mix in a 9"x13" baking pan.  Remove from oven and allow to cool for 15 minutes.

Poke holes in the top of the cake every half inch with the handle of a wooden spoon or you can use a meat fork if you don't have a wooden spoon. 

Drizzle the sweetened condensed milk evenly over the top.  Let the cake stand just until it has absorbed.

Drizzle the caramel topping evenly over the cake.

Cover and refrigerate for 2-3 hours.   Spread the whipped topping over the cake.  Sprinkle with the toffee chips.  

If you want to dress it up a bit more, drizzle chocolate topping over the top and garnish with maraschino cherries!