I have combined 4 different recipies to make this 10,000 calorie treat! Just to let know know, you WILL gain 5 pounds after eating this beast....so if you are watching your waistline, don't even bother. That's how truly amazing and to die for fabulous it is! It is tempting you now, isn't it? Yeah you're right, maybe you should try it out! I promise you won't be disappointed!
INGREDIENTS:
1 package yellow cake mix
1 (5.9 ounce) package instant vanilla pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet mini chocolate chips
1/2 (14 ounce) can sweetened condensed milk
6 ounces caramel ice cream topping
9 ounces bittersweet or semi-sweet chocolate, chopped
1 cup heavy cream
1 package Heath chips
3 (1.4 ounce) bars chocolate covered toffee, chopped
DIRECTIONS:
Preheat oven to 350 degrees.
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Leaving the cake in the pan, make slits across the bottom of the cake with a knife, making sure not to go through to the bottom.
In a saucepan over low heat, combine sweetened condensed milk and caramel topping (don't scrape the caramel jar clean if you want a drizzle over the top layer! save it for later), stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits.
Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate. Only invert onto plate before serving, otherwise store in the fridge, wrapped in plastic wrap, in the bundt pan (this is what I did).
After inverted, Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. (For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.) Sprinkle the Heath chips over the top of the ganache immediately so it can set into the chocolate.
INGREDIENTS:
1 package yellow cake mix
1 (5.9 ounce) package instant vanilla pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet mini chocolate chips
1/2 (14 ounce) can sweetened condensed milk
6 ounces caramel ice cream topping
9 ounces bittersweet or semi-sweet chocolate, chopped
1 cup heavy cream
1 package Heath chips
3 (1.4 ounce) bars chocolate covered toffee, chopped
DIRECTIONS:
Preheat oven to 350 degrees.
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Leaving the cake in the pan, make slits across the bottom of the cake with a knife, making sure not to go through to the bottom.
In a saucepan over low heat, combine sweetened condensed milk and caramel topping (don't scrape the caramel jar clean if you want a drizzle over the top layer! save it for later), stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits.
Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate. Only invert onto plate before serving, otherwise store in the fridge, wrapped in plastic wrap, in the bundt pan (this is what I did).
After inverted, Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. (For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.) Sprinkle the Heath chips over the top of the ganache immediately so it can set into the chocolate.
I had left over caramel ice cream topping, about 2 TBSP(because I didn't scrape the jar out) that I warmed up just a bit in the microwave and then put into the corner of a small ziploc bag. I cut a tiny hole out of the tip and drizzled the caramel over top of the cake right before serving! WOW! What a treat. You will want a glass of milk or even some ice cream to go with this one!
E-N-J-O-Y!!!! Ssshhhhh....don't talk, just eat.
E-N-J-O-Y!!!! Ssshhhhh....don't talk, just eat.
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