"The belly rules the mind."--Spanish Proverb

MIDNIGHT MOON CAKE Recipe

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This recipe for MIDNIGHT MOON CAKE, by , is from GRAMMY'S FAMILY COOKBOOK : A SELECTION OF OUR FAMILY'S FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
NITA ORNDORFF
Added: Monday, January 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 box devil's food cake mix
1/2 can EagleBrand© sweetened condensed milk
6 oz caramel ice cream topping
1 c Heath© almond toffee baking chips
8 oz Cool Whip© - thawed
1/2 c Heath© almond toffee baking chips



Directions:
Directions:
Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Poke holes into cake using the handle of a wooden spoon. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the holes; then sprinkle the Heath© chips liberally across the entire cake while still warm. Let cake cool completely, then top with whipped topping. Decorate the top of the cake with 1/2 cup of Heath© chips. Refrigerate and serve !

 

 

 

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