Better Than Anything Cake Recipes
BETTER THAN ANYTHING CAKE
My English teacher (Mama Hogg) gave me this recipe to try out to possibly use as a part of one of our class meals. When I tried it at home my family and some our "adopted" babies - my brothers friends - said that it was "better than anything". So came the name. My class now requests it on a regular basis and there is always a pan full on my kitchen counter.
Provided by Lindsey Monique
Categories Dessert
Time 1h45m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Bake cake as directed on box in an 9x13-inch pan and cool to room temperature.
- Using a fork, poke holes in top of cake pour on chocolate and caramel syrups to taste.
- Refrigerate for an hour.
- Pour a layer of chocolate pudding over the cake.
- Top with Cool Whip and garnish with chocolate chips or chocolate shavings.
Nutrition Facts : Calories 520.6, Fat 15.8, SaturatedFat 3.6, Cholesterol 54.9, Sodium 686.5, Carbohydrate 90.8, Fiber 2.2, Sugar 35.5, Protein 6
BETTER-THAN-ALMOST-ANYTHING CAKE
I made this for my son-in-laws birthday,because he loves chocolate. The recipe is from,Betty Crocker.
Provided by out of here
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- heat oven to 350 degrees.Make and bake cake as directed on package,for 9x13pan.Cool for 15 minutes,.
- Poke the top of warm cake every 1/2 inch with handle of a wooden spoon.
- Drizzle milk evenly over top of cake;let stand until milk has been absorbed into cake.Drizzle with the fudge topping.
- Cover and refrigerate 2 hours or until chilled.Spread whipped topping over the top of cake.Sprinkle with the crushed oreo cookies.Store covered in the refrigerator.
BETTER-THAN-ALMOST-ANYTHING CAKE
The combination of rich ingredients produces a decadent, caramel-soaked cake that's sure to be a hit!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h3m
Yield 15
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 15 minutes.
- Poke top of warm cake every 1/2 inch with handle end of wooden spoon. Drizzle condensed milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
- Spread whipped topping over top of cake. Sprinkle with toffee bits. Store covered in refrigerator.
Nutrition Facts : Calories 370, Carbohydrate 47 g, Cholesterol 50 mg, Fat 3 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 42 g, TransFat 0 g
BETTER THAN ANYTHING CAKE
This is very rich, but it definitely makes the perfect gooey dessert. I used the entire 12 ounces of caramel topping when I made this, but I'll post the recipe as listed. I also substituted Peanut Butter Twix in place of Heath Candy Bars because it's what I had. Recipe courtesy of Chef-in-training.com.
Provided by AmyZoe
Categories Dessert
Time 58m
Yield 1 cake, 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 for metal and glass pans and 325 for dark or coated pans.
- Grease sides and bottom of each pan with shortening or oil spray.
- Flour lightly.
- Blend cake mix, water, oil, and eggs in a large bowl at low speed until moistened (about 30 seconds).
- Beat at medium speed for 2 minutes.
- Pour batter in 13 x 9 inch pan and bake immediately.
- Bake for 35 to 38 minutes. Add 3 to 5 minutes to bake time for dark or coated pans.
- Let cake cool for 5 minutes.
- Poke holes in cake with the handle end of a wooden spoon.
- While cake is still warm, slowly pour over sweetened condensed milk over the top making sure some gets in all the holes of the cake.
- Next drizzle the caramel topping evenly over the cake slowly, making sure some gets in all the holes as well.
- Spread cool whip over the top evenly.
- Sprinkle with Heath Candy bar pieces.
- Store in fridge until ready to eat.
- Store any leftovers in the fridge.
Nutrition Facts : Calories 261.1, Fat 12.4, SaturatedFat 5.2, Cholesterol 31.6, Sodium 259.2, Carbohydrate 36.2, Fiber 0.7, Sugar 22.4, Protein 3.8
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