Tuesday, November 20, 2018

A Dessert for Romance Readers (& Writers)

I love that many of us have been sharing holiday recipes this month. I am a big fan of food. It's very important in my life and to my happiness and well being. Lol. The recipe I'm sharing today isn't one that has to wait for holidays either.

You may not want to share the name with friends (blush), but it is the perfect recipe for a romance reader (or writer).



  • 1 box chocolate cake mix (even better if it's German chocolate cake mix)
  • Any ingredients (eggs, veggie oil) for the cake mix
  • 1 14oz can sweetened condensed milk
  • 1 bottle caramel sauce (can be ice cream sauce)
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/4 teaspoon vanilla extract
  • 1 bag crushed toffee/chocolate (Heath bar) topping (you can find it in the chocolate chips section of the grocery store)


Step 1 - Prep
Preheat oven to 350F. Spray a 9x13 inch baking dish with nonstick spray.

Step 2 - Cake
Prepare cake mix according to package directions, using milk instead of water. Pour batter into prepared dish and bake according to directions on box. Let cake cool completely.

Step 3 - The "Sauces"
Use the end of a wooden spoon to poke holes all over cake.
The more the better to absorb the liquids. I do rows of holes.

Pour sweetened condensed milk over the cake, making sure to fill the holes.
Pour the caramel sauce over the cake. (If it's the ice cream sauce, be sure to heat for 10-15 seconds in the microwave first. NOT in a metal container though.)

Step 4 - Whip
Whip heavy whipping cream on medium high speed with an electric mixer. With mixer running, add powdered sugar and vanilla extract. Whip until stiff peaks form.

BTW--Yes you can substitute Cool Whip or any other ready-made whipped cream for this step to save yourself some time. I just love homemade whipped cream so much better though.

Step 5 - Top
Spread whipped cream over the cake. Dribble more caramel sauce over the top. Finish by sprinkling with the crushed toffee/chocolate (Heath candy). The more toffee topping the better in my opinion. This is not the time to be stingy. 

I highly recommend you refrigerate at least 2 hours before serving. 

Honestly, I love this cake even better the next day. WARNING: This cake will be a bit soggy, like Tres Leches, but it's so tasty, that's part of the joy.

Do keep refrigerated.

Here's a fun video showing you how in speedy-time from My Recipes!


Maureen said...

Sounds delicious! Thanks for the recipe.

Diane Burton said...

Yummm. Thanks so much for the recipe, Abigail. I love the recipe sharing.

David writer said...

OK, I think we can all agree that food is good. And in this case, it sure looks good, too. :-)

Elizabeth Alsobrooks said...

OMG chocolate can get even better? Wonderful!