In Response to Re: In my oven.........:
Hi Bakery --For years I've been making something similar. I bake a chocolate cake mix in a 9x13 pan - when it's cool poke holes all over it and dump on a jar of Smucker's caramel ice cream topping. Then dump in a can of Eagle Brand Sweetened Condensed Milk. Frost it with a carton of Cool Whip and cover that with shaved chocolate or chopped nuts, crushed peppermint -- whatever you want. Please, I would love to have the recipe for your topping. Thanks And - what is the caramel sauce you use?
Posted by Nancy G
Nancy, I use a caramel apple dip for the caramel in lthis cake. It is thicker than the ice cream topping.
For the frosting I used this recipe:
EASY HOMEMADE WHIPPED CREAM FROSTING - This frosting won't wilt at room temperature like regular whipped cream frostings.
1 (8 oz) package reduced-fat cream cheese, softened
1/2 cup white sugar
1 tsp van extract
1/2 tsp almond extract
2 cups heavy cream
Combine the cr cheese, sugar, vanilla and almond extracts in a large bowl - I used my mixer bowl. Mix on mediuim speed until smooth.
Slowly pour in the heavy cream while the mixer is still whipping.
Stop and scrape the bottom of the bowl a few times while you continue to whip the frosting. Whip on medium speed until the cream can hold a soft peak. So easy to spread!