better than anything cake
Everyone loves this cake! I've made this it numerous times, and people just devour it! It originally called for it to be frosted with just whipped topping, but adding the other ingredients makes it a little sturdier (and tastier) and holds up the toffee and caramel sauce better.
prep time
cook time
method
Bake
yield
Ingredients
- CAKE:
- 1 box german chocolate, devil's food or yellow cake mix (baked according to box directions)
- 1 (14oz) can sweetened condensed milk
- 1 (8oz.) jar caramel topping, room temperature
- TOPPING:
- 1 (3 oz) package instant vanilla pudding
- 1/4 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1 cup cold milk
- 1 (8oz.) - container of whipped topping
How To Make better than anything cake
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Step 1Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 15 minutes.
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Step 2Poke top of warm cake every 1/2 inch with handle end of wooden spoon. (If cake sticks a bit, just clean off the handle and continue.)
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Step 3Drizzle condensed milk evenly over top of cake; let stand until milk has been absorbed into cake.
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Step 4Drizzle with 3/4 of the caramel topping. Run knife around sides of pan to loosen cake.
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Step 5Cover and refrigerate overnight for best results.
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Step 6Mix dry instant vanilla pudding, confectioners' sugar, vanilla and milk until smooth. Fold in whipped topping.
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Step 7Spread topping mixture over top of cake. Sprinkle with toffee bits, and drizzle with the rest of the caramel topping. Keep refrigerated.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
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