Caramel Topped Chocolate Cake |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 16 |
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Found this on a recipe card in Wal*mart. Thought it sounded great. Ingredients:
2 1/2 cups all-purpose flour |
1/4 cup cocoa |
2 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
2 eggs, lightly beaten |
2 cups sugar |
1 cup vegetable oil |
2 teaspoons vanilla extract |
8 (21 g) butterfinger candy bars, fun size, crushed and divided |
1 (12 1/4 ounce) jar caramel ice cream topping |
whipped topping |
Directions:
1. Preheat oven to 350*.
2. Grease 13x9x2-inch baking pan; set aside.
3. Stir together flour, cocoa, baking powder, baking soda, and salt; set aside.
4. In large bowl combine eggs, sugar, oil, and vanilla; stir in reserved flour mixture.
5. Gradually stir in 2 cups water; stir in half of candy.
6. Pour into prepared pan.
7. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean.
8. Remove from oven; place on wire rack.
9. Using meat fork, poke holes in warm cake.
10. In small saucepan heat caramel topping over low heat until warm; drizzle over warm cake.
11. Cool completely.
12. Cut into squares.
13. Top with whipped topping and remaining candy.
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