Saturday, April 17, 2010

Sweet Tooth Saturday!

(I am obviously not a great photographer, but it tastes amazing!)

Better Than Anything Chocolate Cake

2 Cups flour
2 Cups sugar
¾ Cup cocoa
2 t. baking soda
2 lg. eggs
1 t. salt
1 C. buttermilk (You can make buttermilk by putting 1 T of lemon juice into 1 C. milk and let sit for 5 min. or you can freeze buttermilk to use at a later time.)
1 C. canola oil
1 ½ t. vanilla extract
1 C. boiling water

1. Preheat oven to 300 degrees F (not a typo, it’s a slow baking cake)
2. Grease and flour a 9x13 pan or spray with a nonstick cooking spray
3. Place all ingredients into a mixing bowl and beat on medium speed until smooth
4. Pour into pan and bake for 1 hour
5. Test by sticking with knife. If it comes out clean, it’s done!
6. Allow to cool

Did I mention this is NOT a low fat recipe? While this cake alone with frosting is delightful, for my husband’s birthday I decided to kick it up a notch!

When the cake has cooled, mix one can of sweetened condensed milk with one can of caramel topping together. Poke lots of holes in the cake using a fork or the handle of a wooden spoon. Pour the mixture over the top of the cake allowing it to soak in. Then, spread one small container of cool whip over the top and sprinkle with chopped up Skor or Heath bars. Put in the refrigerator, open the door, and watch it disappear!

*You could also use a chocolate cake mix to save time.


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