an.
Beat together the cake mix, oil, 1/2 cup
ours or until thick and caramel-colored, stirring occasionally.
Whisk
Grease and line an 8 inch square cake pan with parchment paper. Line pan with chocolate sponge cake, trimming cake to fit pan, if necessary. Spread mousse over top and sprinkle with chocolate curls. Cover and chill for 3 hours, or until set.
Meanwhile, for coffee custard, combine coffee, vanilla custard, milk and powdered sugar. Microwave on High for 1 min, or until warm.
Remove cake from pan and cut into pieces. Serve with coffee custard.
n bourbon.
MAKE CHOCOLATE-BOURBON CAKE:
Preheat oven to 375
In top of double boiler over hot water, heat chocolate caramel candy salt and water, stirring frequently, until caramels are melted and mixture is smooth.
Keeping sauce over hot water, place each apple in hot caramel sauce.
Spoon sauce over apple until it is completely coated.
Insert wooden skewer in stem end.
Remove from sauce and place on waxed paper.
Chill until caramel coating is firm.
FOR CHOCOLATE ESPRESSO CAKE:.
Preheat oven to 350\
Prepare chocolate sponge cake batter and put in sheet pan. Bake according to package directions.
Remove from oven and roll jelly roll style and set aside.
To make the chocolate nougat, grease and line
10 inch springform cake pan. Melt chocolate over a double boiler
br>Stir butter, chopped white chocolate, sugar, milk and golden syrup
Bake cake mix according to directions on box.
While still warm, poke several holes in the cake with the end of a wooden spoon.
Pour whole can of sweetened condensed milk first and then caramel topping over cake.
Let both soak in and completely cool.
Crumble 4 mini butterfingers into container of cool whip, mix, and spread over cooled cake.
Crumble 4 remaining mini butterfingers on top of cake.
Heat oven to 350\u00b0.
Grease and flour rectangular 13 x 9 x 2-inch pan.
Beat all ingredients, except Caramel Fluff, in a large bowl on low speed 30 seconds, scraping bowl constantly.
Beat on high speed 3 minutes, scraping bowl occasionally.
Pour into pan. Bake until wooden pick inserted in center comes out clean, 40 to 45 minutes.
Cool completely.
Frost with Caramel Fluff.
Store in refrigerator.
Prepare and bake cake mix according to package directions
Line two 9-inch round cake pans with parchment paper. Grease
Follow cake mix directions.
Pour 1/2 of the batter into a greased and floured 9 x 13-inch cake pan.
Set other 1/2 batter aside.
Bake at 350\u00b0 for 15 to 20 minutes.
While cake is cooling, pour Eagle Brand milk over caramels in medium size saucepan; melt over low heat.
Pour caramel mixture over baked cake, then pour other 1/2 batter over caramel layer.
Bake for another 15 to 20 minutes at 350\u00b0.
Let cake cool completely.
Bake cake according to directions on box. As soon as it comes out of the oven, poke holes in cake with handle of spoon or straw about 2-inches apart over entire cake. Do not poke all the way through to the bottom. Pour sweetened condensed milk into holes and over entire cake. Top with Cool Whip and sprinkle top with Heath bar chips. Let the cake absorb the milk and caramel before serving. Keep refrigerated.
Mix up chocolate cake as directed.
Grease and flour pan 9 x 13 x 2-inch.
Pour half in pan and bake for 15 minutes.
Melt butter, caramels and milk.
Pour on top of cake.
Pour rest of cake batter on top of caramel mixture and bake until done.
Cool and frost with chocolate frosting.
Bake at 350\u00b0 until done.
mooth.
Combine remaining milk, cake mix and margarine; mix well
Bake chocolate cake as said on box.
When done, poke holes throughout the cake.
Pour caramel topping over cake; then pour the Eagle Brand milk over cake.
Let cool; then ice with Cool Whip.
Bake cake according to package directions.
Remove from oven and poke holes in it with a straw.\tPour can of sweetened milk and caramel topping over cake. Let cool. Top with Cool Whip and sprinkle with Heath or Skor bars.