|
|
|
|||||||
| Cakes Cake recipes |
|
Welcome to the Cooking Forum. You are currently viewing our cooking boards as a guest which gives you limited access to view most cooking discussions and access our other features. By joining our free cooking community you can share your cooking skills, and learn from other skilled cooks, You will be able to interact, post topics, communicate privately with other cooks (PM), respond to polls, upload content and access many other special features. Registration in this cooking forum is fast, simple and absolutely free so please, join our cooking community today! If you have any problems with the registration process or your account login, please contact contact us. |
 |
|
|
LinkBack | Thread Tools | Display Modes |
01-25-2009, 06:00 PM
|
||||
|
||||
New Cake Idea
Bake a yellow cake mix according to pkg. directions or use homemade cake batter pour into a square 9 X 11 rectangular pan and bake until done and toothpick comes out clean. Remove from oven.... while still hot puncture a zillion little holes in the cake with the blunt end of a bamboo scewer, then top with a liberal amount of Nutella (or if you prefer caramel ice cream sauce) next allow cake to cool and frost entire cake with whipped topping!
Your kids, friends, family and taste buds will thank you 
    
|
|
01-25-2009, 06:46 PM
|
||||
|
||||
|
Butterfinger Cake
Cathy, I use sort of the same idea of poking the holes and letting toppings soak into the cake for my Butter Finger Cake too. This is one of my favorite cakes and it is so moist.
Ingredients: 1 German chocolate cake mix 1 can of sweet condensed milk 1 bottle of caramel topping 1 bag of fun sized Butterfingers 1 tub of Cool Whip Topping Directions: Freeze the Butterfinger bars. Make the cake according to the directions that came with the cake, use 2 - 9" pans for baking. When the cakes come out of the oven remove from pans. Poke holes in the tops with a wooden spoon or skewer. Pour the condensed milk over the cakes, then over both cakes with the caramel, then let the cakes cool. Unwrap the Butterfinger bars and place in a Ziploc bag and crush with a rolling pin; beat the heck outta them and crush them up good, freezing the Butterfingers first makes this step easier. After the cakes have cooled cover the one that you want for the bottom with whipped cream, then sprinkle with the Butterfinger crumbs. Place the other cake on top and cover the entire cake with the whipped cream. Sprinkle as much of the Butterfinger crumbs as possible over and around the rest of the cake and the squeeze caramel over the cake in a decorative fashion. Refrigerate the cake for at least 8 hours. Get ready to fight the children and grandchildren away. After they get the sugar rush from this cake you may need reinforcements.
|
|
01-25-2009, 06:57 PM
|
||||
|
||||
|
Quote:
LOL !!! Totally delicious sounding cake, thanks for sharing!
|
|
01-26-2009, 03:20 PM
|
|||
|
|||
|
that sounds amazing, i will try that.
|
|
02-24-2009, 08:56 PM
|
|||
|
|||
|
Both of the recipes sound great. I think I'll have to try them both.
|
|
| Bookmarks |
| Thread Tools | |
| Display Modes | |
|
|
Linear Mode
