Dulce de Leche Cake

Mom shared this recipe with me a little over a year ago. I am not sure where she got it from, but boy is it good! You can substitute any of the ingredients with generic brands, and you can even make this stuff with less sugar and lower calories if you get the low fat versions.

Ingredients

• 1 package chocolate cake mix* (the more moist, the better)
• 2 tubs (8 oz. each) plain whipped topping (low fat works fine)
• 1 small can (appx. 8 oz.) Dulce de Leche (usually in the aisles where Latin foods are located. It's like caramel, but much softer. You can use caramel if the Dulce de Leche isn't available to you).
• 1 small can condensed milk (you must use condensed milk for this - low fat is fine)
• 1 package toffee/chocolate mix (if you'd like, the sugar free candy from Russell Stover is good to use. Crush the chocolate/toffee bars into small bits. Heath bars are fine to use, too. Get enough so that you have about the equivalent of a small bag of chocolate chips for baking cookies).

*Packages of cake mix range between 16-19 oz. You can also substitute your favorite chocolate cake recipe.

Directions

Bake the chocolate cake according to package directions. Allow to cool in the pan that is set on a wire rack. Get a butter knife and vertically pierce the cake to the middle. Make several piercings in varying areas of the cake (don't pierce all the way to the bottom).

Slowly warm the Dulce de Leche (or melt the caramel) over low heat. Stand at constant attention so you don't burn it. After heating, slowly add the condensed milk to it. You will use all of each can. Mix constantly to avoid burning.

Use a large spoon to drizzle the mixture over the chocolate cake - make sure you drizzle over the cuts you made in the cake! (go ahead - a little taste of the caramel mix won't hurt a thing!) Use as much or as little as you'd like (I always say the more the better).

When the caramel cools, evenly sprinkle the toffee mix over the top, reserving a small amount for the very top. Put the cake in the fridge to chill (at least 2-3 hours should do the trick!)

Right before serving,put a thick layer of whipped topping over the entire cake. Sprinkle again with the candy pieces.

Enjoy! By Kara Blueyes from Farmington, NM