Wow, What a crazy few weeks it has been. I hope everyone had a wonderful Christmas and New Year. We sure did, we didn't have power most of Christmas Day, but it all turned out perfect. The power came on just in time for me to put the turkey in the oven, and my hubby totally surprised me with the most wonderful gift! I got a new Camera!! Josh got me the Nikon Digital SLR (the one with the flip down screen). I was not expecting that at all. So, where are all these pictures I should be taking, well, I haven't actually received the camera yet, I know, how sad. It's on back order until Feb. So be expecting lot's of new recipe pictures in the months to come. If I can figure out how to use this thing. :)
Another wonderful present I got was from my Grandma and my Mother. They gave me 4 new cookbooks. Yeah!! I swear I have a recipe addiction, and it must run in the family.
1. I received 2 Taste of Home Annual Recipe Cookbooks (I'm going to share a recipe from one of them today)
1 pkg. (18 1/4 oz.) Chocolate Cake Mix
1 Jar (17 oz.) Butterscotch-Caramel Ice Cream Topping
1 Carton (12 oz.) Cool-Whip, thawed
3 Heath candy bars (1.4 oz. each), chopped
Prepare and bake chocolate cake according to package directions, using a greased 9X13 in. baking pan. Cool on a wire rack.
When the cake is cool, using a handle of a wooden spoon, poke holes in the cake. Pour 3/4 C. butterscotch-caramel topping into the holes. Spoon the remaining Butterscotch-caramel over the cake. Top with whipped topping. Sprinkle with candy. Refrigerate for at least 2 hours before serving.
Yields: 15 servings
You can experiment with this recipe. For example, try a different ice cream topping in place of the Butterscotch-Caramel. You could also use another flavor of cake mix or sprinkle different candies.
I have another delicious poke cake I'll have to share with you!!
Click Here to print the Recipe!