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Posted by Darling SilverDodger
- October 06, 2009, 11:56:02 AM
Posted by Squid
- October 06, 2009, 11:44:45 AMI may just grow to hate you, Darling. (Sounds like something I say to my husband)
And if I don't hate you, my hips certainly do.
And if I don't hate you, my hips certainly do.
Posted by Darling SilverDodger
- October 06, 2009, 11:39:18 AM1 box Betty Crocker® SuperMoist® yellow cake mix
1/4 cup Gold Medal® all-purpose flour
1 cup water
1/3 cup vegetable oil
3 eggs
1 bag (8 oz) milk chocolate-coated toffee bits
1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
Sweetened whipped cream, if desired
Caramel topping, if desired
1. Total Time: 35 min 1. Heat oven to 350°F (or 325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
2. In large bowl, beat cake mix, flour, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup of the toffee bits. Pour into pan.
3. Reserve 1/2 cup dulce de leche. Spoon remaining dulce de leche by teaspoonfuls onto batter.
4. Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Drop reserved dulce de leche by spoonfuls over top of cake and spread evenly. Sprinkle with remaining toffee bits. Cool about 1 hour before serving. Top each serving with whipped cream and caramel topping.
High Altitude (3500-6500 ft): Increase flour to 1/3 cup.
1/4 cup Gold Medal® all-purpose flour
1 cup water
1/3 cup vegetable oil
3 eggs
1 bag (8 oz) milk chocolate-coated toffee bits
1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
Sweetened whipped cream, if desired
Caramel topping, if desired
1. Total Time: 35 min 1. Heat oven to 350°F (or 325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
2. In large bowl, beat cake mix, flour, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup of the toffee bits. Pour into pan.
3. Reserve 1/2 cup dulce de leche. Spoon remaining dulce de leche by teaspoonfuls onto batter.
4. Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Drop reserved dulce de leche by spoonfuls over top of cake and spread evenly. Sprinkle with remaining toffee bits. Cool about 1 hour before serving. Top each serving with whipped cream and caramel topping.
High Altitude (3500-6500 ft): Increase flour to 1/3 cup.