Wednesday, August 25, 2010
This recipe is as simple as it gets. One that can be done if you need a great dessert in a pinch!
Ingredients for the bottom:
1 box yellow cake mix
1 large egg
1 stick butter, softened
This part is where I got a little confused when I first found this recipe. The object here is to simply mix the cake mix with the egg and the butter. DON'T make the cake into batter and add in the ingredients! It will come out too gooey and not ooey.
Ingredients for the "topping":
8 ounces cream cheese, softened
2 large eggs
1 tablespoon vanilla
1/4 cup butter
1 pound powdered sugar, sifted
1 cup semi sweet chocolate chips
1 cup Heath Bar pieces
Place the cream cheese and eggs in mixer and beat till combined. Add vanilla and butter and mix well. Once all these ingredients are incorporated well, add in the Heath bar and chocolate chips and just mix till those two ingredients are incorporated.
Putting the two together:
Preheat oven to 350 degrees.
In either a greased cake pan (13x9) or in over-sized muffin pans, place the cake mix in the bottom. For the muffin pan, I saw that a little under half-way will be good. Add the "topping" on top making sure to save a little room for growth. Cook the muffin sized cakes around 30-40 minutes and the cake size about 25-35.
Once they are done, allow them to cool just enough to turn out of the pan and add ice cream and caramel sauce. If you don't want to use them right away, wrap in plastic and put in the fridge. You can pop them in the microwave right before service to get them nice and warm again! These will last under refrigeration for several days. But, don't push it!