2 | cups all-purpose flour | ||
| 1 1/2 | teaspoons baking soda | ||
| 1/2 | teaspoon salt | ||
| 1 1/2 | cups sugar | ||
| 1/2 | cup butter, softened | ||
| 3 | eggs | ||
| 1 | teaspoon vanilla | ||
| 4 | oz unsweetened baking chocolate, melted and cooled | ||
| 1 | cup buttermilk (I use this dried buttermilk) | ||
| 1 | can (14 oz) fat-free sweetened condensed milk | ||
| 1/2 | cup caramel topping | ||
| 1 | cup Heath bits or chopped Heath candy bars | ||
| 1/2 | bag fun-size Twix bars, chopped |
1. Oven: 350ºF. Pan: 13x9x2 inches, greased with butter; lightly floured.
2. Dry ingredients first: In medium bowl, mix flour, baking soda and salt (& buttermilk powder); set aside.
3. In large bowl, beat sugar and butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth and blended. Add vanilla. Stir in melted chocolate. Gradually beat in flour mixture alternately with buttermilk (or water if using dry buttermilk), beating after each addition until smooth. Pour into pan.
4. Bake 35-40 min or until toothpick inserted in center of cake comes out clean. Immediately poke top of cake all over with toothpick or fork. Mix condensed milk and caramel topping; spoon over warm cake, allowing it to soak in. Sprinkle chopped Twix & Heath bits over cake. Cool cake as long as you can possibly wait before eating it.
adapted from this recipe- thanks, Betty.
1 comment:
Okay, this looks totally awesome!!I gave up chocolate for Lent and now I can't wait to try this recipe!
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