Bake cake mix as package directs. While still hot, punch holes in cake with handle of wooden spoon. Pour milk over cake while still hot. Heat hot fudge sauce and caramel sauce in microwave until it is warm enough to pour over cake. Let cool. Whip the whipping cream with sugar and vanilla added. Top cake. Sprinkle crushed candy bar over the whipped cream.
Set vanilla ice cream out to soften slightly.
Spread carmel topping in the bottom of oreo cookie crust.
Spread partially thawed vanilla ice cream over carmel topping.
Put in freezer until firm; about 1-2 hours.
Remove and drizzle hot fudge topping over top.
If desired sprinkle with nuts and a dollop of whipped topping.
Keep stored in the freezer to keep ice cream & crust from becoming soggy until ready to serve or if there are leftovers.
an use your favorite caramel recipe or store-bought caramel. If using rum
he pan so that the caramel doesn't burn. Stirring forms
Bake cake according to directions.
Remove from oven.
While still hot, poke 24 holes in the cake with wooden spoon.
Let cool. Pour over cake the Eagle Brand milk and butterscotch fudge caramel topping.
Cool completely.
Top with Cool Whip and crushed Skor or Heath bars.
Keep refrigerated.
Place the first 5 ingredients in a 9 x 13-inch pan.
Bake for 15 minutes at 350\u00b0.
Crumble with pancake turner as baking.
Take half of the crumbs out and reserve.
Cover with vanilla ice cream. Top with fudge ice cream topping.
Sprinkle with other half of crumbs and freeze.
Beat eggs in small mixer bowl.
Blend in sugar and melted butter.
Combine flour, cocoa and salt.
Add to butter mixture. Stir in vanilla and nuts.
Pour into lightly greased 8-inch pie pan.
Bake at 350\u00b0 for 25 to 30 minutes or until almost set (pie will not test done).
Cool.
Cut into wedges.
Serve with ice cream and hot fudge.
Makes 8 servings.
Combine the first 3 ingredients in a saucepan; cook over low heat, stirring often, until chocolate melts. Remove from heat and cool 10 minutes. Stir in eggs, flour and nuts. Pour into greased and floured 13 x 9-inch pan and bake for 35 to 40 minutes at 350\u00b0. Cool on wire rack. Pour Fudge Frosting over top. Chill 15 minutes and cut into squares. Garnish if desired. Yields 4 dozen.
br>Frost with Cappuccino
Fudge
Icing
and\tsprinkle
ans and cool completely. Spread Fudge Frosting between layers and on
Prepare cake batter according to pkg directions.
Stir in 3/4 cup chocolate chips and pour into greased 13x9x2 baking pan.
Bake at 350F for 35-40 mins or until toothpick inserted near center comes out clean.
Immediately poke holes in the cake with a meat fork or skewer.
Spread caramel and fudge toppings over cake.
Cool on a wire rack.
Frost with Cool Whip.
Sprinkle with toffee bits and remaining chocolate chips.
Store in fridge.
ixture. Fold in flours, then caramel fudge and remaining chocolate until just
br>Meanwhile to make the caramel Icing, combine the brown sugar
in for filling.
Use fudge topping.spoon a little of
teco #230) with the cooled Recipe #479020.
Fill the donuts
combine cream, candy bar and fudge. Stir over a low heat
s set.
Drizzle with caramel topping.
MAKE STRUSEL TOPPING
o cool.
Spoon the caramel sauce onto the top of
ouble cupcake papers. Since this recipe makes 18 cupcakes, you can
he foil. Cut the firm fudge into 3-inch squares. Place