I know I’ve been posting an inordinate number of desserts lately, but they’ve all been for good reasons! Tonight’s reason was the most important one of all, my daddy’s birthday! YAY! Happy Birthday Dad! I let him select his birthday dessert from my pinterest page. At first, he was a bit overwhelmed. Because let’s face it, I’ve got a ton of dessert recipes lined up, just waiting for a reason to make them! Finally, after much deliberation, he chose the Better than Anything Cake.
After looking at my previous dessert posts, I’ve come to a realization…when I make dessert, I usually go all out and do the fanciest, and sometimes most challenging recipe I can find. Mainly it’s because I am a sucker for decadent desserts, but it’s also because I like for them to make a statement. Dessert is something I pretty much only make when I have company over, so I want it to be luxurious and impressive. Well, allowing my Dad to choose his own dessert worked out great. Because he wasn’t concerned about how the picture would look on the blog or how all the other people would react to seeing and eating it. He just chose what looked most appetizing to him, and that’s exactly what I wanted him to do! So, after realizing that my desserts may be a little too labor-intensive for the typical busy mom (or dad), this one is perfect for anyone! It’s straightforward, easy, and really really good! Everyone scarfed down their slices like it really was “better than anything.”
One note for you: The recipe says to let the whipped topping thaw to room temperature. I didn’t really notice that until the last second, and I just figured that being thawed in the fridge would be fine. Well, as you can see in the picture, the cool whip actually melted a bit once spread onto the cake, and it even slid off a couple pieces when we were serving them. So, make sure you follow the instructions and let your cool whip be room temp before spreading. And, I let the cake cool for 5 minutes as instructed, but you might want to wait even a little longer. Hopefully that will keep it from melting so much!
- 1 box chocolate cake mix and any ingredients it requires (I use applesauce instead of oil which eliminates over a thousand calories, and it tastes the same!)
- 1 (14 oz) can sweetened condensed milk (reduced fat or fat free taste great too)
- 1 (8 oz) jar caramel topping
- 1 (8 oz) container cool whip thawed to room temp
- 3 Heath Candy Bars chopped (I chopped them in the blender which was easier than doing it by hand, and made them have a finer texture)
- Bake cake according to package directions in a 9x13 pan. Let cake cool for about 5 minutes.
- Poke holes in cake with the handle end of a wooden spoon. While cake is still warm, slowly pour over sweetened condensed milk over the top making sure some gets in all the holes of the cake. Next drizzle the caramel topping evenly over the cake slowly, making sure some gets in all the holes as well.
- Spread cool whip over the top evenly. Sprinkle with Heath Candy bar pieces.
- Store in fridge until ready to eat. Store any leftovers in fridge.
Source: Chef in Training