Today’s recipe of the day is another one that I made for the Matthew West concert “catering” yesterday. (By the way, the whole day went fantastically! and artists and crew were AWESOME!!! They were so nice!) This cake comes from my dear friend Dawn. This was the ONLY dessert she was allowed! to bring to our women’s Bible Study potlucks when she lived here and studied God’s Word with us. It is (as I described to the guys at dinner yesterday) “ooey, gooey, rich and decadent”. AND this cake is SUPER easy to make!
Super Decadent Ooey Gooey Chocolate Butterscotch Caramel Toffee Cake
recipe from Dawn Wright
1 box chocolate cake mix plus ingredients to make cake according to package directions
1 jar Mrs. Richardson’s Butterscotch Carmel Fudge ice cream topping (if you can’t find this, you could use either butterscotch or carmel ice cream topping…the thicker the better)
1 container French Vanilla coolwhip (I actually used 1 pint of heavy whipping cream, whipped and lightly sweetened with vanilla bean whipped in)
1/2 bag Heath Toffee bar pieces (found near the chocolate chips. If your store doesn’t carry them, you can break up enough Heath bars to make 1 cup pieces)
carmel ice cream topping (my addition)
In a 9 x 13 pan bake cake according to package instructions. Let cool completely. Once cooled, using the handle end of a wooden spoon poke shallow holes all over the cake (I tried to imagine the cake getting ready to be sliced and put 2 or 3 holes in each piece of cake). Pour entire jar of butterscotch carmel fudge onto the cake and spread it evenly across the cake. “Frost” the cake with whipped cream. Sprinkle the toffee pieces over that, and if you want the cake to look extra special (which I did) you can use additional carmel ice cream topping and drizzle a little over the top of the toffee pieces.
This cake is best made ahead and allowed to be in the refrigerator for several hours to a day in advance of serving.