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

Chocolate Caramel Euphoria Cake Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Chocolate Caramel Euphoria Cake, by , is from The Chapman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kristi Koenig
Added: Wednesday, March 23, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 (18.25 oz) pkg. devil's food cake mix
1/2 cup sweetened condensed milk
3/4 cup caramel ice cream topping
3 (1.4 oz) chocolate covered toffee bars, coarsely chopped.
1 (8 oz) cool whip

Directions:
Directions:
Bake cake according to pkg. directions for a 9x13 pan. cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour warm topping mixture over the warm cake, letting it sink into the slits; sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. Let cake cool in pan completely. Top each slice with whipped topping, more chocolate toffee bar chunks and swirls of caramel topping if desired. Refrigerate and serve right from the pan.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

642W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!